SQUASH AND APPLE PUREE
3 Lb. winter squash (such as acorn, butternut or Hubbard)
3 Large baking apples (Rome Beauty, York Imperial or Granny Smith)
2 Tsp. fresh parsley, minced, or 3 tsp. dried
1/4 Tsp. freshly ground black pepper
Canola oil spray (optional)
1⁄2 Cup whole wheat breadcrumbs (optional)
Cut squash in half, remove seeds and place in microwave-safe baking dish, cut side down with a little water in bottom. Cook on high for 10-15 minutes, or until soft. Remove squash and set aside. Cut apples in quarters, remove peels and cores. Place in microwave-safe bowl with little water and cook on high for 5-10 minutes, or until soft. Place apples and squash in blender and puree.
Preheat oven to 400 degrees. Lightly spray baking dish with canola oil and set aside. Add parsley and pepper to blender and puree mixture. Spread puree in baking dish lightly sprayed with oil. Sprinkle bread crumbs evenly over top. Bake 20 minutes or until bubbling. If breadcrumbs are not used, pour puree into baking dish and microwave about 3 or 4 minutes or until hot.
Nutrition Facts: Servings 8. Per serving: 127 calories; 1 gram fat; 6 mg. sodium; 31 grams carbohydrate; 2 grams protein; 6 grams dietary fiber.