2 med. acorn squash (about 1 lb. each)
2 med. carrots, chopped
1 1/2 c. chopped turnips
1 tbsp. butter
1 tbsp. brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1 c. coarsely shredded, pealed apples

Halve squash, remove seeds and strings. Place, cut side down, in 13 x 9 x 2 inch pan. Cover lightly with foil. Bake at 350 degrees for 30 minutes. Turn cut side up; bake, covered, 20-30 minutes more, or until tender. Keeping shells whole, scoop pulp out into large mixer bowl. Beat on low speed until mashed.

Blend in all ingredients except apple, fold them in. Spoon mixture into squash shells, return to baking pan and bake 15-20 minutes, or until heated through.