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BackstoryA family favorite winter vegetable has always been butternut squash. My mom used to mash it up with butter, salt, pepper, and of course, maple syrup. I’m going to shake up tradition and add a Granny Smith apple instead of the maple syrup.
- 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.
- Serve hot.