Ingredients:
1 delicata squash, peeled and cubed
1 large Stayman winesap apple, cubed
1 3/4 cup pearl onions, peeled
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon mustard seed
seeds from the squash, washed well
freshly ground black pepper
salt

Directions:
Heat the butter and oil in a pan. Add the garlic and onion and saute until fragrant. Add the squash and apples and saute until the squash is nearly fork-tender. Add the squash seeds and mustard seeds. Saute until the squash is fork tender. Season with salt and pepper.

My thoughts:

It has been unseasonably warm here lately and I’ve been trying to pretend that is is not mid-November but something more like March, with warmer weather around the corner. But, alas that is not true and I have to resign myself to making some of the few vegetables available right now. This squash dish ended up being pretty tasty! It used up the last of the winesaps I had and the pearl onions were nicely caramelized. I liked the pop of the mustard and squash seeds as well. A great side for a fall day.