Toss the chopped squash and apples with one tablespoon melted coconut oil. Season to taste with salt and pepper. Spread out a baking sheet, and roast until tender and slightly browned, about 20-25 minutes. When you put the squash in, measure out and combine all your herbs/spices and set aside in a small bowl.
In a large cast iron skillet your onion, garlic and 1 Tbsp coconut oil and sauté until very soft and slightly caramelized (about 15 minutes.)
Remove the squash and apples from the oven and stir in with the onions. Turn the oven down to 350.
Add the apple cider, dried fruit, herbs (whole, no need to chop them), salt and pepper to the skillet. Give it a few stirs.
Return to the oven and cook an additional 5-10 minutes so the flavors come together.
Notes
To make this a main dish, add in 1 lb ground meat or sausage (chicken apple or roasted garlic would be great). For breakfast, add some poached eggs on top!! You can also substitute sweet potatoes or any other winter squash for the delicata. **For Autoimmune, omit the pepper
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/roasted-delicata-squash-apple-fig-stuffing/