Serves 4 - 6 A colorful medley of roasted butternut squash, carrots, onions, and potatoes, glazed with a sweet and tangy blend of apple cider vinegar, balsamic, brown sugar, and fresh thyme. Each bite balances caramelized richness with a bright, honeyed finish.

Crisp apple meets tangy mustard — a bright, velvety vinaigrette for salads or roasted veggies.

Smoky, savory, and a little sweet—these Roasted Chicken Enchiladas with Butternut Squash Mole are wrapped in rich, velvety flavor and served with a side of classic Mexican rice for the perfect comforting bite.