This homey side dish roasts in the oven while you prepare the rest of the meal, and only needs a quick mash before taking its place on the dinner table. Roasting brings out the natural sweetness of the squash and apples, making it an ideal way to encourage reluctant vegetable-eaters to fill their plates with more of the good stuff.
If you’re not comfortable with peeling and cubing your own butternut squash, many grocery stores sell the squash already cut for you. Look for it in the produce aisle.
1. Preheat oven to 400 degrees.
2. Peel, core, and quarter the apples.
3. Peel and quarter the onion.
4. Combine the squash, apples, and onion on a large baking sheet. Drizzle with the olive oil and season with salt and pepper. Toss to coat evenly, then spread out in a single layer.
5. Roast the squash mixture at 400 degrees for 30-40 minutes, until the squash is fork-tender.
6. Transfer the squash mixture to a large serving bowl, add the butter and nutmeg, and mash with a potato masher or immersion blender.