Line 2 rimmed baking sheets with foil and place 1 tablespoon of the coconut oil onto each sheet.
Place the sheets in the oven until the coconut oil has melted completely.
Spread half the squash and half of the apples onto one baking sheet and turn to coat with the oil. Repeat with the second sheet.
Place in the oven and roast for 40 minutes or until tender.
Remove and place the squash and apples into a large bowl.
Add the remaining coconut oil and sprinkle with the salt and pepper.
Use a potato masher and mash until smooth.
Recipe Notes
Nutritional Information:
Nutritional Information: (approximate values per serving)
Calories 168;
Fat 6g;
Saturated Fat 4g;
Carbohydrates 30g;
Protein 2g;
Fiber 4g;
Cholesterol 16mg;
Sodium 211mg
Cook’s Tip:
For a faster version of this recipe, the butternut squash and apples can be cooked in a Quick Cooker, following manufacturers directions. However, you won’t get that deep, delicious roasted flavor that you get by roasting in the oven.