Preheat oven to 475°F. Line a sheet pan or cookie sheet with foil. In a mixing bowl add the cubed squash, sweet potato and apples. Toss to coat with oil, salt and pepper. Roast until fork-tender.

Crisp, fresh green chili peppers meet the blade in a rhythmic chopping sequence, each cut producing a sharp, satisfying crunch. The vibrant green pieces scatter across the board, releasing a subtle, ...