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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.
1 medium butternut squash, peeled, halved, and deseeded
2 tablespoons Gefen Cottonseed Oil, plus more for sautéing
1/2 teaspoon Gefen Cinnamon, or more to taste
salt, for sprinkling
1/4 cup chopped walnuts
1 large onion, peeled and thinly sliced into half rings
2 tablespoons sugar or Haddar Brown Sugar
1 green apple, peeled and cut into matchsticks
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen 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 seven to 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.
Styling and photography by Chay Berger. Food prep by Leah Hamoui.
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