2 medium acorn squash
2 small turnips
250 ml carrots, chopped 1 cup
15 ml butter 1 tbsp
15 ml brown sugar 1 tbsp
2 ml ground cinnamon 1/2 tsp
1 ml salt 1/4 tsp
1 ml ground nutmeg 1/4 tsp
250 ml apple, peeled & coarsely chopped 1 cup
Cut squash in half lengthwise. Remove and discard seeds. Arrange squash halves, cut side down, in baking dish. Bake in preheated 350 F (180 C) oven for 45 minutes. Turn squash halves cut side up. Bake for 20 to 25 minutes more or until squash is tender. Cut each squash half in half so you have 8 quarters. Carefully scoop the pulp out of each squash quarter, keeping shells intact and leaving a thin layer of squash in shells. Set shells aside. Place cooked pulp in large bowl.
Meanwhile, in covered saucepan, cook turnips and carrots in boiling water for about 15 minutes or until very tender. Drain well. Add turnips and carrots to squash pulp in bowl. Coarsely mash vegetables with potato masher.
Stir butter, brown sugar, cinnamon, salt and nutmeg into mashed vegetables. Fold in apple. Divide vegetable mixture evenly amongh squash shells. Return to baking dish. Bake for 15 to 20 minutes or until heated through.
Serves: 8