For the squash mixture, heat oven to 425 degrees. Toss squash, apples and onions with olive oil to coat lightly. Season with pepper, and salt. Arrange squash mixture in a shallow baking pan. Roast until slightly golden and tender, 15 to 20 minutes. Stir once.
For the glaze, in a small saucepan, over medium heat, combine sugar, vinegar and soy sauce and bring to a simmer. Simmer about 5 minutes, until liquids are reduced by about one-third. Add butter to liquid, a piece or two at a time, whisking occasionally. Taste for salt and pepper. Add tarragon.
To serve, when squash-apple mixture is done, remove to a large, heated bowl. Add glaze and toss gently to coat. Garnish with parsley. Makes 8 servings.
Here's another side dish that combines a seasonal root vegetable with a seasonal fruit. Try it; everyone will like it. (Well, most everyone.)
P.S. In case you're wondering, rutabagas are a hybrid of parsnips and kale. (Go figure.)
4 pounds rutabagas, peeled, cut into 1-inch cubes
Vegetable oil spray
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon peeled, fresh ginger
1 and 1/2 teaspoons sugar
4 d'Anjou pears
1/3 cup heavy (whipping) cream
5 tablespoons unsalted butter
1 tablespoon chopped fresh thyme
In a pot of boiling, lightly salted water, cook rutabagas until tender, about 35 minutes.
For the pears, heat oven to 400 degrees. Peel, core and cut 3 of the pears into three-fourths inch cubes. Leave the peel on the fourth pear, slice it in half lengthwise and remove core, then slice pear into small wedges (about 1/3 inch wide); this will be reserved for garnish..
Spray-coat a large baking sheet. In a bowl, combine oil, lemon juice, ginger and sugar. Add pears and toss to coat, Arrange pears on prepared baking sheet and roast until tender, turning every 10 minutes, for about 35 minutes total.