Apple & Butternut Squash Side Dish

from Swanson Vitamins

• 4 pounds squash

• 1 teaspoon Salt

• 1 teaspoon Garlic Powder

• 3 tablespoons Extra Virgin Olive Oil

• 1 teaspoon freshly ground pepper

• 1 1/2 cups skim milk

• 2 medium Granny Smith apples, cored and diced

Wash and peel the squash and cut into bite sized pieces. You can use acorn, butternut, or hubbard squash, or similar winter squash varieties. Put the squash in a large pot and cover by 1 inch of cold water. Bring the water to a boil over high heat and cook until the squash is tender (about 10 minutes).

Heat the skim milk in microwave or small sauce pan. When squash is done, drain the water. Add the skim milk, olive oil and garlic powder and mash. Fold in apples and season with the Himalayan crystal salt and ground peppercorns. Transfer to a serving bowl and serve.

Makes 12 servings. Serving size 1/2 cup.