Spicy Stuffed Squash

2 medium acorn squash
2 medium carrots, chopped
2 small turnips, chopped
1 Tbsp butter or margarine
1 Tbsp brown sugar
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 c coarsely shredded, peeled apple
Halve squash; remove seeds and strings. Place squash, cut side down, in a 13X9X2" baking dish. Cover lightly with foil. Bake in 350º oven for 30 minutes. Turn cut side up; bake covered 20-30 minutes more, or until tender. Scoop pulp out of each squash half, keeping shells intact. Set aside. Place cooked pulp in large mixing bowl. Meanwhile, cook carrots and turnips, covered, in boiling, lightly salted water, 20 minutes or until tender. Drain well. Add carrots and turnips to squash in mixer bowl. Beat on low speed until mashed. Add butter or margarine, brown sugar, cinnamon, nutmeg, and salt. Beat until well blended. Fold in apples. Spoon mixture into squash shells. Return to baking pan. Bake in 350º oven for 15-20 minutes or until heated through.
Serves 8.
Source: Bobbie Mae Cooley.

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