Preheat oven to 400 and spread squash, apples, onion, topped with the olive oil and salt and pepper, on a baking sheet. Roast for 30 minutes, or until squash if fork tender. Add cherry tomatoes on a separate ramekin to the oven in the last five minutes of roasting. When the squash is done, turn the contents of the baking sheet into a bowl and add the butter and nutmeg and mash until well blended. Serve with roasted cherry tomatoes on top.

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