Ingredients
- 4 cups cooked butternut squash
- 2 tablespoons butter
- 2 large apples peeled, cored & chopped
- 3 tablespoons firmly packed brown sugar may substitute maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- sea salt and fresh pepper to taste
Instructions
- Peel, core and chop the apples.
- In a medium sauté pan, melt the butter. Add the apples, brown sugar or maple syrup, cinnamon and nutmeg. Cook until the apples are soft and tender, stirring, about 5 minutes.
- If desired, mash or puree the cooked butternut squash in a large bowl. Fold in the cooked apples and the syrup. Season the mixture generously with sea salt and fresh pepper.
- Spoon the mixture into a buttered casserole dish. Cover and refrigerate until ready to serve.
- To serve: Preheat the oven to 375 degrees. Heat the squash dish, covered, until piping hot, about 30 minutes.
Recipe Notes
Makes six servings.
Nutritional analysis per serving: 140 calories, 2 grams protein, 27 grams carbohydrates, 4 grams fat, 165 mg. sodium, 1 gram fiber.