Butternut squash

serves 4

• 3 cups of butternut squash - chopped
• 2 Granny Smith apples
• 1 teaspoon of cinnamon
• 1/2 teaspoon of nutmeg
• 3 tablespoons of butter

Preheat your oven to 350 degrees.

Cut top part of the squash from the bulb end.

Then peel it with a knife or a vegetable peeler.

Cut the bulb end in half and remove (and discard) all the seeds and stringy bits with a spoon.

Chop the squash into one inch pieces.

With a vegetable peeler, peel two Granny Smith apples, removing the core with a small knife. Now slice the apple.

Put 1/2 of the squash into an 8 inch square baking dish.

Layer one of the sliced apples on top.

Add the rest of the squash.

And now layer the second apple.

Sprinkle on 1 teaspoon of cinnamon, and 1/2 teaspoon of nutmeg.

Cover the dish with tin foil and bake it in the oven for about 45-55 minutes.

When the squash and apples are tender, remove the dish from the oven.

Add 3 Tablespoons of butter, 1/2 teaspoon of salt, and 1/4 teaspoon of ground pepper.

With your potato masher start mashing.

Keep mashing until everything is smooth and well blended.

Serve hot.