Preheat oven to 400 F and line a baking sheet with parchment paper or foil.
In a small bowl, whisk together the maple syrup, oil, white vinegar, lemon juice and lemon zest, thyme, salt and pepper.
Place the cubed butternut squash, apple slices on the prepared baking sheet. Season with salt and pepper and drizzle half of the vinaigrette. Toss everything and roast for about 30 -35 minutes, or until the butternut squash is done. A couple of minutes before the time is up, add chopped kale to the sheet and toss everything.
Combine the roasted butternut squash, apples and kale in a large bowl or dish. Pour the remaining half of the vinaigrette and toss everything to coat. Season with salt and pepper if necessary. Top with dried cranberries.
Roasted Butternut Squash and Apples
Amount Per Serving
Calories 220.5Calories from Fat 85
% Daily Value*
Saturated Fat 1.31g7%
Vitamin A 15247.39IU305%
Vitamin C 53.16mg64%
* Percent Daily Values are based on a 2000 calorie diet.