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Mashed Butternut Squash and Apples
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  • total
  • prep
168 calories/serving

Provided By:
Woman's Day

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    • Ingredients

    Serves:

      • 1/2 stick (1/4 cup) butter
      • 31/2 pounds peeled, seeded butternut squash, cut in 1- to 11/2-in. chunks (11 cups; see Note)
      • 3 Granny Smith apples, peeled, cored and quartered
      • 1/2 tsp salt
      • 1/4 tsp pepper
      • Garnish: thyme leaves and apple slices

    Directions

    Heat oven to 350°F. Line 2 rimmed baking sheets with nonstick foil. Put 1 Tbsp of butter in each lined pan. Place in oven 1 minute, or until melted.

    Remove pans from oven; spread half the squash and apples on each pan. Toss to mix and coat.

    Roast 40 to 45 minutes, tossing once, until tender.

    Place squash and apples into a bowl. Add remaining 2 Tbsp butter and the salt and pepper. Mash until smooth. Scrape into a serving dish and garnish.

    Note: Look for peeled, seeded butternut squash in the produce section.

    Planning Tip: Can be made up to 2 days ahead, covered and refrigerated, or 1 week ahead and frozen. Reheat in microwave.

    Nutrition Facts

    Per Single Serving / Serves 8 Total
    Calories 168Calories from fat 54
    Total Fat 6gm9%Saturated Fat 4gm20%
    Cholesterol 16mg5%Sodium 211mg9%
    Fiber 4gm4%Protein2gm

    Nutrition Facts provided by: Woman's Day

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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