Mashed Butternut Squash and Apples

Cooking Instructions

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.