Ingredients: (serves 6)

1 Large Butternut Squash

6 Tbsp. L.O.V.E.'s Rosemary Olive Oil

2 Gala Apples

1 tsp. Cinnamon

Kosher Salt & Fresh Cracked Pepper

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Directions: 

Preheat oven to 400 degrees. Halve the butternut squash, scoop out the seeds and peel the skin. Place cut-side-down in a baking pan drizzled in oil and rub the squash with 2 Tbsp. of the Rosemary Olive Oil. Sprinkle with salt and pepper. Roast for about 20 minutes to soften the squash for scoring. Carefully make the squash hasselback by slicing 3/4 of the way down into the squash. This will create many tiny slices, but not cut all the way through (see picture). Cut the apples in half and then into very thin slices. Place these slices in-between each score of the butternut squash. Drizzle 3 more Tbsp. of the Rosemary Olive Oil all over the butternut squash and apples- get the oil in every slice if you can. Roast for another 40-50 minutes until the butternut is slightly crispy on the edges, but soft and cooked through in the middle. Drizzle the last 1 Tbsp. of Rosemary Olive Oil all over, and sprinkle with cinnamon. To serve, slice off sections and enjoy!