Apples, the symbolic fruit for the Jewish New Year, can find their way onto your holiday menu in many ways. This butternut squash recipe may not have its origins in Europe or the Middle East, but it plays on the tradition of elevating even the simplest of ingredients into a festive dish.

I serve this as a side for brisket or chicken, but you can also combine it with quinoa or barley as a more substantial side dish or vegetarian main course. Although you can buy a whole butternut squash and peel and cube it yourself, I find it’s worth the time and money to buy the squash already peeled and cubed. You might have to cut some of the chunks into smaller pieces if they’re too large, but otherwise this is a fast and easy dish to make. You don’t even have to peel the apples!

Roasted Butternut Squash with Apples and Onions

Serves 6-8 as a side dish

Ingredients:

• 1 large onion
• 2 apples (Fuji, Honeycrisp or Jonagold)
• 20 oz. cubed butternut squash (about 4-5 cups of 1-inch cubes)
• 3 Tbsp. extra-virgin olive oil
• 1 Tbsp. minced fresh thyme or 1 tsp. dried thyme
• 1 Tbsp. balsamic or pomegranate vinegar
• Kosher salt
• 20 grindings of black pepper or to taste
• ½ cup dried cranberries or cherries
• ¼ cup sunflower seeds or toasted pine nuts (optional)

Directions:

1. Preheat oven to 350 degrees.

2. Cut onion in half and slice each piece crosswise into ½-inch strips. Place on a large rimmed baking sheet and set aside.

3. Using an apple slicer, cut apple into eighths and then cut each wedge into three or four chunks. Add to the onions, along with the squash cubes.

4. Add the remaining ingredients and toss well. Arrange in a single layer and bake for 20 minutes. If onions are not yet golden and squash is still firm, gently turn the mixture and return to the oven for another 6 minutes, or until done.

5. Remove from the oven. Sprinkle with dried cranberries and sunflower seeds and serve.