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Rachael Ray's 30-Minute Healthy Recipes

Roasted Summer Squash and Tart Apple


*4 tbsp of light margarine, divided
*3 1/2 lbs. butternut squash, peeled, seeded and cut into chunks
*3 tart apples, peeled, cored and quartered
*1/2 tsp salt
*1/4 tsp pepper


1. Preheat the oven to 350 degrees and line 2 baking sheets with foil then place 2 tbsp of margarine onto each sheet.
2. Place the baking sheets into the oven and melt the margarine, remove and distribute about half the squash and apples onto each baking sheet, sprinkle with salt and pepper.
3. Bake for 40 to 45 minutes or until tender.
4. Remove and serve immediately.
5. Optional: If you like you may put the roasted squash and apple in a big bowl and smash with a potato masher to serve.


Butternut squash and apple go together very nicely in just about any dish, but when you roast them they are especially sweet and flavorful.

You can serve this dish 'smashed' if you like, but I prefer the chunks of squash and apple to be separate and each stand on their own.

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