*See Kitchen Notes for more information.
Apples – Use any crispy, sweet tart apple like winesap, gala, fuji, or cameo. A crisp apple stays somewhat firm, providing a different texture than the squash. Softer, sweeter apples just get mushy.
The oil – I used about 2 tablespoons. Just drizzle what looks good on top of the chopped squash and apples. It will probably end up being around 2 Tbsp. Use just enough to coat and to keep the squash and apple from sticking to the dish while roasting. Walnut and peanut oil work well, but canola, safflower, or avocado could also be used. Any oil with a smoke point above 400º F works. Just make sure the flavor of the oil complements the squash and apples.
Cheese – Not much to say here except that you need to find some Manchego and enjoy this wonderful dish! I can’t think of another cheese that would be as good.
Recipe author: MJ of MJ's Kitchen