2 Granny Smith green apples, peeled and cored Olive oil spray 3 TB organic butter, divided 2 TB extra virgin olive oil 1 small butternut squash, peeled and cut into 1-inch pieces 1 small yellow onion, chopped 1 large stalk celery, chopped 2 cups mushrooms, cleaned and cut into quarters Sea salt to taste Freshly ground black pepper to taste Fresh thyme to taste, optional 1/2 cup breadcrumbs 1/2 cup toasted chopped pecans, optional Preheat oven to 400°F. Cut apples into quarters and then each quarter into quarters again. Spray a medium baking dish with olive oil cooking spray and set aside. Melt one tablespoon of butter with the olive oil in a large skillet over medium-high heat. Sauté squash, onion, celery and mushrooms with a pinch of sea salt for 10 minutes, stirring often. Cover the pan and cook for 5 to 10 minutes over medium-low, stirring occasionally, until squash is just tender. Meanwhile, melt the remaining two tablespoons of butter in a saucepan. Add the breadcrumbs, stirring to coat well and set aside. Add the apples, thyme, salt and pepper to taste to the pan with the squash. Continue to sauté for 5 to 10 more minutes, or until apples are just tender. Transfer vegetables and any pan juices to prepared pan. Sprinkle breadcrumbs over the top. Bake for 10 to 15 minutes or until breadcrumbs are golden-brown. For extra crunch, garnish with toasted pecans before serving. (Serves 6)