Roasted Butternut Potatoes with Sauerkraut

Ingredients

• 2-3 cups butternut squash, peeled, seeded and cut into small pieces
• 1-2 cups Yukon gold potatoes, cut into small pieces
• 3/4 cup white onion, chopped
• 1 large clove garlic, chopped
• 2 tbsp olive oil
• 1 tsp dried thyme or 1 tbsp fresh
• 1 Granny Smith apple, cored and cut into small pieces
• 1 tsp sucanat or natural sweetener of choice (optional)
• Sea salt and black pepper to taste
• Sauerkraut to top the dish with (2-3 tbsp per person)