Looking for a new side dish to serve on a chilly autumn evening? Try this recipe from Chef Emily Slavens of Zionsville's Traders Point Creamery, known for its farm-fresh, organic products and meals. Here, seasonal ingredients combine for a tasty, nutritious treat.

Serves 8 to 10 as a side

2 pounds mixed winter squash, peeled and seeded, in 1-inch cubes

3/4 cup brown sugar (plus more to taste if desired)

2 sticks butter, cut into pieces

3 Honeycrisp apples, unpeeled and cored, in 3/4-inch cubes

2 red pears, unpeeled and cored, in 3/4-inch cubes

Cinnamon to taste

1. Mix cubed squash with 3/4 cup brown sugar. Place on a baking sheet in a single layer and dot with butter pieces.

2. Bake uncovered in a 400-degree oven for 40 minutes to an hour, or until squash is tender and beginning to caramelize.

3. During the last 15 to 20 minutes of the squash cooking time, place apples and pears on a separate baking sheet and place in oven with squash.

4. When squash is tender and fruit is getting soft but not mushy, remove all items from the oven and mix together in a serving dish.

5. If desired, sprinkle with cinnamon or additional brown sugar.