You will want to use a variety of apple that will hold its shape rather than one that will become soft during cooking. Rome Beauty is a good choice. Also, the red color of its skin holds well, and some of the color will bleed into the flesh of the apple pieces during cooking to give it a rosy color.
Butternut squash resembles the shape of a light bulb or pear—wider at one end than the other. It usually weighs between 2 and 3 pounds and has a golden yellow to camel-colored shell. You also can use about 2 pounds of other winter squash, such as hubbard, buttercup or banana, cut into pieces.
Add a wonderful nutty flavor and crunch by sprinkling coarsely chopped toasted nuts over each serving. Try pecans, walnuts, hazelnuts or your favorite nut.