Another one from November 2005 SELF!

Self's Healthy Plate section has apple-based recipes from spa-food chefs. I'm thinking of adding this one to my Sheridan Holiday Bonanza repertoire:

Roasted Butternut Squash With Apples
Scott Uehlein, corporate chef at Canyon Ranch Spa, Tucson, Arizona
Serves 4

* 1 lb butternut squash peeled, seeded and cubed
* 1 tsp canola oil
* 1 1/2 tsp pumpkin-pie spice mix
* 1/4 cup red wine vinegar
* 1/4 cup maple syrup
* 2 Granny Smith apples, cored and cut into 1/2-inch cubes
* 1/4 cup chopped pecans

Heat oven to 400 deg. Mix squash with oil in a bowl. Add spice mix; toss. Spread squash on an ungreased baking sheet; bake 15 minutes or until squash turns golden brown at the edges. In a bowl, mix vinegar and syrup; pour over squash. Bake 5 minutes. Combine apples, pecans, and squash in a bowl. Let cool, serve.

Nutrition per serving: 203 calories, 6.5g fat, 39g carbohydrates, 1.9g protein, 3.7g fiber