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Squash and Apple Purée - Makes 8 servings.

• 3 lbs. winter squash (such as acorn, butternut or Hubbard)
• 3 large baking apples (Rome Beauty, York Imperial or Granny Smith)
• 2 tsp. fresh parsley, minced
• 1/4 tsp. freshly ground black pepper
• 1/2 cup toasted wheat germ

Preheat oven at 350 degrees.

Cut squash in half. Scoop out seeds and stringy portions. Place in a large baking pan cut side down and bake until soft, 45 to 60 minutes, depending on size.

About 30 minutes before you expect squash to be done, poke a few holes in the apples. Add to the baking pan. When squash and apples are tender but not mushy, remove from oven.

Cut apples in half to aid in cooling.

Scoop squash out of their shell, or pull off peel. Remove peels, seeds and cores of apples. Place squash and apple in a blender. Add parsley and pepper. Purée.

Preheat oven to 400 degrees. Spread purée in a baking dish lightly sprayed with oil. Sprinkle wheat germ evenly over the top. Bake 20 minutes, or until bubbling softly.

Per serving: 155 calories, 1 g. total fat (4 g. saturated fat), 37 g. carbohydrate, 4 g. protein, 9 g. dietary fiber, 347 mg. sodium.