So simple and easy, this side dish of butternut squash, apples, and onions are so good on their own, they only need a sprinkling of fresh rosemary and salt. We elevated the flavor with a spicy watercress oil and freshly grated Pecorino Romano.
1 cup fresh Watercress leaves
1/2 cup Grape seed oil
Add to a blender and process until purée. Place a coffee filter over a jar. Pour into the coffee filer and allow the oil to drip through the filter into the jar. Discard the filter and remaining watercress in the filter.
2 cups butternut squash, cut into ½ inch cubes
1 large onion, sliced in thin wedges
2 Fuji apples, seeded and cut into 16 wedges per apple
2 Tbsp olive oil, divided
1/2 tsp salt, divided
2 tablespoons fresh rosemary leaves, divided
1/4 cup grated Pecorino Romano cheese
Pre-heat oven to 450˚F.
Toss cubed butternut squash with 1 tablespoon grape seed oil, 1 tablespoon rosemary and season with 1/4 teaspoon salt. Place in a single layer on a baking sheet.
Toss the onion and apple with 1 tablespoon grape seed oil, 1 tablespoon rosemary and season with 1/4 teaspoon salt. Place in a single layer on a baking sheet. Place both sheets in the oven and roast the apple and onion for 20-30 minutes, or until tender and nicely browned. And roast the butternut squash for 40 minutes, or until tender and nicely browned.
Divide evenly on six plates and top with a drizzle of Watercress oil and sprinkle evenly with the Pecorino Romano cheese. Serve warm.