Food & Drink

Roast pumpkin and apple mash

6 cups pumpkin or hard squash, peeled and cut into chunks

2 granny smith, Fuji or gala apples, peeled, cored and quartered

2 teaspoons olive oil

1/4 cup water

1/2 cup 2 percent milk or soy milk

1 teaspoon vanilla

1/2 teaspoon cinnamon

1/2 cup maple syrup

Salt and fresh-ground black pepper, to taste

Makes 4 servings.

Preheat the oven to 350 degrees.

Combine the squash, apples and olive oil in a large mixing bowl; toss to coat. Place in a baking dish. Add water, cover with foil and bake 45 minutes until tender.

In the meantime, combine the milk, vanilla, cinnamon and maple syrup in a saucepan. Heat over low and bring to a simmer; set aside.

Transfer the baked squash and apples to a mixing bowl. Slowly add the warm milk mixture as you mash with a potato masher or a fork. Mash until well combined. Season with salt and pepper.

Chef Steve’s tip: You can use pumpkin, butternut squash or any favorite hard squash for this recipe. If you like a richer flavor, add a pat of butter while mashing.

Nutritional information per serving: 223 calories, 13 percent calories from fat, 3 grams total fat, .4 gram saturated fat, no cholesterol, 49 grams carbohydrates, 2 grams total fiber, 34 grams total sugars, 47 grams net carbs, 3 grams protein, 21 milligrams sodium.

Readers may write to Steve Petusevsky at Vegetarian Today, South Florida Sun-Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, Fla. 33301-2293. Or send an e-mail with your full name, address and telephone number to with “Vegetarian Today” in the subject line.