Squash & Apple Mash

Had half a butternut squash lurking in the back of my fridge since my failed butternut barley bake experiment (don't ask). Didn't want soup, but still wanted something creamy so I thought I might mash it. Didn't want to boil it, because I thought the squash might come out a bit watery and bland. So I thought I would try roasting the squash with one of those monstrously huge mutsu apples I brought home from the cider mill ...

Butternut Squash & Apple Mash

Preheat oven to 375°F. Toss peeled, cubed butternut squash and mutsu apple chunks in a eight inch baker with ginger, cinnamon, a little butter, and a smidgen of brown sugar. Bake, covered, for about thirty minutes. Stir and bake, uncovered, about fifteen minutes more. Mash with fork.