Roasted Butternut Squash And Fried Apples

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One 3-pound butternut squash, peeled and cut into 3/4-inch chunks

10 tablespoons (5 ounces) unsalted butter, 6 tablespoons melted

2 tablespoons finely chopped dill

Salt and freshly ground pepper

2 1/2 pounds tart, firm apples—peeled, cored and cut into 3/4-inch chunks

3 tablespoons light brown sugar

1/4 teaspoon cinnamon

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