A perfect combination: Apples are a nutritional powerhouse, rich in important antioxidants, flavanoids, and dietary fiber; and winter squash are loaded with healthy antioxidants, such as beta carotene and vitamin C, and also contain folate, fiber, and omega-3 fatty acids.
Mashed Winter Squash and Apples
- 4lbbutternut squash (~2 squash)
- 2apples, grated
- 1yellow onion, diced small
- 1clove garlic, minced
- 2Tbspunsalted butter
- 3Tbspmaple syrup (to taste)
- salt, to taste
- olive oil, for brushing squash
- optional: substitute some of the butternut squash with potato
- Preheat oven to 375 ˚F. Cut butternut squash in half lengthwise and scrape out seeds. Brush with olive oil and place cut side down on a foil-lined baking sheet. Bake until squash is tender all the way through, especially at the long end. This will vary depending on the size of your squash, about 35-45 minutes.
- Melt butter over medium-low heat in a large pot or Dutch oven. Add apples, onions, and salt, cover, and cook until onions are soft, about 5 minutes. Remove cover and sauté until golden brown, about 5-7 minutes longer. Add garlic and spices and sauté until fragrant, about 30 seconds longer. Remove from heat and set aside until squash finishes roasting.
- Once squash is roasted, scrape it out of the skin and add it, along with maple syrup, to the pot with the apples and onions. Whip with a hand mixer to desired consistency.
- Serve hot!