- 3 cups of butternut squash - chopped
- 2 Granny Smith apples
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 3 tablespoons of butter
Preheat your oven to 350 degrees.
Cut top part of the squash from the bulb end.
Then peel it with a knife or a vegetable peeler.
Cut the bulb end in half and remove (and discard) all the seeds and stringy bits with a spoon.
Chop the squash into one inch pieces.
With a vegetable peeler, peel two Granny Smith apples, removing the core with a small knife. Now slice the apple.
Put ½ of the squash into an 8 inch square baking dish.
Layer one of the sliced apples on top.
Add the rest of the squash.
And now layer the second apple.
Sprinkle on 1 teaspoon of cinnamon, and 1/2 teaspoon of nutmeg.
Cover the dish with tin foil and bake it in the oven for about 45-55 minutes.
When the squash and apples are tender, remove the dish from the oven.
Add 3 Tablespoons of butter, ½ teaspoon of salt, and ¼ teaspoon of ground pepper.
With your potato masher start mashing.
Keep mashing until everything is smooth and well blended.