Ingredients
- 2 large Apples cored
- 2 lb Butternut Squash peeled and chopped
- 1 large Onion chopped
- 2 tbsp Canola Oil
- 1 tsp Thyme fresh, chopped leaves
- 1/4 tsp Each Salt and Pepper
- 1/2 cup Low Sodium Vegetable Broth
- 2 tbsp Parsley fresh, chopped
- 1/2 cup Old Cheddar Cheese shredded
Instructions
- Preheat oven to 400ºF (200ºC).
- Cut apples into thick wedges and place in a large bowl. Add squash and onion.
- Drizzle with oil, thyme, salt and pepper and toss to coat well. Spread onto parchment paper lined baking sheet. Roast for 40 minutes or until squash is tender and golden.
- Return vegetables to bowl, add broth and using a potato masher, mash coarsely. Stir in parsley and cheese. Scrape into a baking dish. Broil for about 1 minute, if desired for a golden top.
- Tip: Make the mash ahead and warm through in a 350ºF (180ºC) oven to serve. Can be covered and refrigerated for up to 3 days.
Nutrition Facts
Squash and Apple Mash
Per
181 g
Calories
100
% Daily Value*
Fat
3.5
g
5
%
Saturated Fat
2
g
13
%
Carbohydrates
19
g
6
%
Fibre
3
g
13
%
Sugars
7
g
8
%
Protein
1
g
2
%
Sodium
90
mg
4
%
Vitamin A
12000
IU
240
%
Vitamin C
37.1
mg
45
%
Calcium
60
mg
6
%
Iron
1.1
mg
6
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe from Half Your Plate friend Emily Richards
