I promised one of my bloggers that I would get this recipe up for Thanksgiving and I always keep my promises, (good and bad).
This recipe is so good, I don’t save it just for holidays, though it is a Thanksgiving tradition in our home.
If you are looking for a recipe to get your kids to eat their vegetables, this one will work. It is also Gluten-Free.
So here is the recipe giving you time to get to the market to get the ingredients before Thanksgiving which is Monday in Canada and in the USA only a month away.
1 butternut squash
2 sour apples
2 tbsp. cinnamon
2 tbsp. Butter or margarine
½ tsp nutmeg
½ tsp salt
2 tbsp. brown sugar
Preheat oven to 350 Degrees Fahrenheit
Peel, seed and cut both squash and apples into 1-inch squares and place in a baking dish. Add all other ingredients and mix to blend the apples and squash evenly.
Cover and place in oven for 40 minutes.
After removing from oven, mash with hand masher or mixer and blend.
Chefs Hints: To make peeling squash easier, place in microwave for 3 minutes. Allow to cool for 5 minutes then peel. The peel will soften making it easier to remove.
This can be made and stored in a cool frig for 2 days in advance. It travels well in a cooler to take to a party, or in our case the cottage, where we now spend our Thanksgiving.