On a group I belong to, we were supposed to list 3 ‘in season’ fruits or veggies and why we like them.

This was what I came up with: “Apples! Bright colors to please the eye, scent to tempt the nose  and sweet tangy flavor.
Winter squash/ sweet potatoes! Mixes well with many things to provide a subtle, delicate vegetable along more savory cold weather foods. It’s good in soups!
Cranberries. My mother made a cranberry relish with cranberries, apples and oranges in her hand cranked food grinder that is still a staple on our tables at holiday meals. As kids we all took turns with the grinder, cranking it out.
Alright  now I am hungry!
Some chicken breasts, baked with slices of apple, cubes of squash or sweet potato slices and sliced onion, and cranberry relish on the side… yeah, that might well be ‘dinner’ today. :)”

So you take about 1 1/2 cups of cubed winter squash or sweet potato slices, one good size tart apple sliced thin and a medium onion sliced thin, toss them together, then put them in an 8 X 8 baking dish.

Add a cup of chicken broth or water dot with butter and place boneless chicken breasts on top.  Spread chicken with mayo and some bread crumbs if you like.Season with a little salt and pepper and cover the pan with foil. Bake at 350 for 20 minutes, remove foil and cook another 20 minutes, until chicken is done and veggies are tender.