2 large acorn squash, halved (I used a large hubbard squash and eyeballed it.)
2 large or 4 medium yams
1 4-oz. jar babyfood applesauce
1/2 tsp maple flavoring
cinnamon
nutmeg
3 tbsp flax oil (I used Udo’s Choice oil.)

Preheat oven to 350 degrees fahrenheit.

Bake the squash, skin side up in 1-inch of water in an oven proof pan and the yams in another ovenproof pan for 45 minutes to 1 hour or until tender.

Scoop out the squash from the skins and place in a large mixing bowl or food processor.

Skin the yams and add to the squash. Add the applesauce, maple flavoring, spices and oil.

Whip or mash together.

Serves 6.

To make this recipe even easier, I often bake and freeze lots of squash. Then all I have to do is thaw the amount I need and add to the recipe as called for. This saves a lot of prep time.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum. From Flax for Life