1 large butternut squash, peeled, cut into large pieces
2 large onions, peeled, sliced thin
6-8 apples, peeled, sliced thin
1/4 cup butter and/or olive oil, melted

In a large bowl toss the squash with enough of the melted butter or oil (or a mixture of the two) to coat. Place squash in a glass baking dish and roast in oven at 450 degrees, stirring about every 10-15 minutes or so until squash is soft. Heat a large frying pan over high heat, add about 2 tbsp butter or oil (butter works best for caramelizing onions) and add sliced onions. Cover the pan for about 10 minutes to soften then remove, stir and turn down the heat to med-low. Continue to cook onions, stirring every few minutes, until they are lightly browned and caramelized, about 30 minutes or so. At this point, turn up the heat and add the apple slices to the pan with the onions, combining. Cook on high heat, stirring constantly, until apples have browned and are soft. When squash is done roasting, add the apples and onions to the glass baking dish, stir to combine, and season with salt. Cover and place back in oven at 350 until ready to serve. Also can be frozen to enjoy at a later time.

This recipe is also great mixed together with pasta and a white sauce:

1 1/2 tbsp butter or margarine
1 tbsp cornstarch
1 cup milk
1/2 tsp salt
1/8 tsp pepper

Or it can be blended with chicken stock to make a yummy butternut squash soup!

1 quart chicken stock, heated
dash cayenne pepper
2-3 tbsp heavy cream, optional

Combine heated stock with butternut squash/apple/onion mixture and ladle into blender. Blend until smooth and transfer into a pot. Heat and season if desired with cayenne pepper and a few tablespoons heavy cream. This soup freezes very well.