Prop Styling and Photography Chay Berger, Miriam (Pascal) Cohen
Food Prep Leah Hamaoui

Sweet and fragrant roasted squash strands pair perfectly with caramelized onions and apples to transform a simple side into a fantastic dish that will have everyone taking seconds.

SERVES 6

• 1 medium butternut squash, peeled, halved, and deseeded
• 2 Tbsp Gefen Cottonseed Oil, plus more for sautéing
• ½ tsp cinnamon, or more to taste can be omitted
• salt, for sprinkling
• ¼ cup chopped walnuts
• 1 large onion, peeled and thinly sliced into half rings
• 2 Tbsp sugar or brown sugar
• 1 green apple, peeled and cut into matchsticks

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Using a spiralizer, create spiralized strands of squash out of the entire vegetable. (It’s okay to cut the last bits and pieces thinly, they’ll blend in with the rest of the squash.) Place squash on baking sheet and drizzle with oil. Season with cinnamon and salt and toss to coat.

Roast squash for about 30 minutes, until squash is tender and edges are beginning to brown. Check on softness and stir once in the middle. Broil for a few minutes to achieve crispy browned edges, if desired.

Meanwhile, in a separate pan, toast the walnuts for 7–10 minutes, or until fragrant and lightly browned; remove from oven and set aside.

In a large frying pan, sauté onion in oil until beginning to caramelize; add sugar and stir until deep gold and bubbly. Push onion to the side and add sliced apple to the pan. Sauté, stirring until apple begins to soften and wilt. Remove from heat.

Transfer spiralized squash to a large platter. Arrange onion and apple over it; sprinkle with toasted walnuts. Serve warm.

(Originally featured in Family Table, Issue 888)