I relish strolling through autumn’s farmers market when I can eye the array of colorful squashes and gourds. The golden browns, vibrant yellows and bright oranges signal the season is in full swing. Butternuts, Hubbards, Kabochas, spaghetti and banana squash are beckoning to be transformed into a cozy, savory dish.

I must admit I am partial to Delicata squash for its colorful striped exterior and its Seriously Simple ease in preparation for cooking. All that is needed is a quick wash to remove any wax, then slice in half and remove the seeds. This is the only squash I eat with the skin on. Yes, that means no peeling!

For this dish, I added a large sliced apple to complement the soft interior (which is similar to sweet yam) and slightly browned skin. Olive oil helps to brown the fruit and squash. I’ve garnished this with minty-pine sage leaves and earthy thyme leaves. What makes this more unusual is that a vinegar-syrup glaze is poured over it after roasting. This small step elevates the simple squash and apple flavors to a sweet and sour flavor. And the recipe is so easy to put together, you may find you are making it repeatedly for family and friends

I like to serve this as a side dish to chicken, Cornish hens, turkey or pork. I also like to serve it at room temperature on top of arugula or a spring mix along with goat cheese or feta cheese crumbles. A simple vinaigrette dresses the greens. No matter how you serve this, you’ll love the fresh, innovative twist to squash and apples.

Roasted Apple and Delicata Squash with Cider Vinegar Maple Syrup Glaze

Serves 4

3 Delicata squash, about 3/4 pound each, washed and well cleaned to remove any wax

1 large Envy, Fuji or Honeycrisp apple, peeled, cored and cut into 1/4-inch slices

3 tablespoons olive oil

Salt

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