Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Yield 8 servings

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
Serving Size
 
181 g
Amount per Serving
Calories
100
% Daily Value*
Fat
 
3.5
g
5
%
Sodium
 
90
mg
4
%
Carbohydrates
 
19
g
6
%
Fiber
 
3
g
13
%
Sugar
 
7
g
8
%
Protein
 
1
g
2
%
Vitamin A
 
12000
IU
240
%
Vitamin C
 
37.1
mg
45
%
Calcium
 
60
mg
6
%
Iron
 
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe from Half Your Plate friend Emily Richards

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