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For the Roasted Apple Sauce
4.5 pounds Waterwheel Gardens gala apples, peeled, cored and cut into quarters, 2 tablespoons lemon juice, 3 tablespoons butter (browned), ¼ cup Five Bee Hives honey, ¼ cup maple, ¼ teaspoon salt, 1 teaspoon spice mix (2 parts cinnamon, 1/2 part each ground nutmeg, cardamom, allspice, and clove)
For the Squash
1 buttercup squash, 1 red kuri squash and 3 delicata squash, all from Waterwheel Gardens
For the Roasted Apple Sauce
Whisk honey and maple until smooth and toss apples with everything but browned butter. Roast 400F in oven for 20 minutes, mixing often to prevent burning. Food mill or use a food processor and then add butter.
For the Squash
Wash then halve the buttercup and red kuri squash and remove seeds, leaving skin on. Cut into wedges and toss with extra-virgin olive oil, salt and pepper. Place in a baking pan with a rack. In the pan, add 1 cup orange juice, 1 cup water, 1 cinnamon stick, 2 bay leaves, 2 sprigs rosemary and thyme. Arrange squash in single layer on the rack, making sure the liquid is not touching the squash. Wrap with foil and place in oven at 350F for about 20-30 minutes or until soft.
Wash and cut the delicata squash in half and remove seeds. Slice the squash into crescent moons about 1/2" thick, toss with extra-virgin olive oil, salt and pepper. Arrange on a baking sheet single layer and bake at 350F for about 15 minutes or until soft.
Using a serving platter, place the apple sauce on bottom in a healthy coating and arrange the mixed squash on top, sprinkling toasted walnuts and chopped rosemary over the dish.
