One traditional dish I can’t get enough of at Thanksgiving is squash and apples. My mom makes the best… but… she only uses one type of squash, but I want more squash! Not that there is anything wrong with butternut squash, but why not add acorn or other winter squashes? They are all equally delicious.

On top of being delicious, winter squash (when not slathered in butter and sugar like it is in this recipe) is really good for you. One cup of cooked winter squash provides two hundred percent of the Vitamin A you need for the day! Winter squashes are also very rich in Vitamin C, Potassium, Iron, Manganese, and B vitamins. As squash is a fruit, it does contain more sugar than many vegetables, but with all the great nutrition it provides, there is no excuse to not love winter squash.

But let’s face it, on Thanksgiving the last thing we are worried about is health. I’ve had my share of roasted butternut squash for Thanksgiving and it’s OK. Mix in with your squash some apples, butter, flour, sugar and cinnamon and all of a sudden you have decadent side.

Squash and Apples

• 2 pounds butternut squash peeled, seeded, and cut into 1 inch cubes
• 4 Rome or other baking apples, peeled, cored, and sliced into 1 inch pieces
• 4 Tablespoons butter, cut into 1/2 inch cubes
• 1/4 cup brown sugar
• 2 Tablespoons flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Set oven to 375 degrees. Mix all the ingredients except the butter in a large bowl until the pieces of squash and apples are evenly coated with flour and spices. Pour the coated squash and apples into a large casserole dish. Sprinkle the top with the butter cubes. Cover the dish, and put it in the oven. Stir the casserole after 5 minutes and then every 10 minutes thereafter. Bake for 30-35 minutes until both the squash and the apples are tender and the butter, flour, sugar and spices have formed a thick sauce.