The Pioneer Woman Tasty Kitchen
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Roasted Mashed Acorn Squash with Baked Apples

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Level: Easy

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Description

Roasted acorn squash combined with sliced apples makes for the perfect side dish for Thanksgiving.

Ingredients

  • 4 pounds Acorn Squash (about 2 Medium) Cut In Half, Seeds And Pulp Removed
  • 1 Tablespoon Vegetable Oil
  • 1 Tablespoon Brown Sugar
  • 1 Tablespoon Pure Maple Syrup
  • 1 Tablespoon Butter, Melted
  • ½ teaspoons Cinnamon Plus A Pinch
  • 1 pinch Nutmeg
  • 2 cups Peeled, Cored And Thinly Sliced Apples
  • 1-½ teaspoon Sugar
  • 1 pinch Salt, Or To Taste If Desired

Preparation

Preheat oven to 400 degrees F.

Rub the cleaned and cut acorn squash with vegetable oil and put it flesh side down a on large baking sheet. Roast for 25-30 minutes until flesh is tender. Remove from the oven and let it sit until cool to touch.

Reduce oven temperature to 350 degrees F.

Remove the squash flesh from skin and put into your food processor and process to remove any lumps and make it creamy. Pour puree into a bowl. Stir in brown sugar, maple syrup, butter, ½ teaspoon cinnamon and nutmeg. Add salt to taste. Spread onto the bottom of a 9” pie dish.

Toss apples with sugar and a pinch of cinnamon. Layer on top of squash. Bake for 30-35 minutes until apples are tender.

Serve warm.

Notes-
Add chopped walnuts or pecans to top, if desired.

If you don’t have a food processor use a potato masher to remove lumps from squash.

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