Place the pieces of apple in a pot filled with enough water to cover them.

Bring to a boil, then lower to a simmer and cook until apples are fork tender.

Save the water you boiled the apples in for later use.

Slice an acorn squash in half and scoop out the seeds

Drizzle olive oil onto surface and place on a baking sheet in a 350 degree oven for about 45 minutes or until the flesh of the squash is fork tender.

After the squash has cooled a little, scoop the flesh into your food processor or blender.

Add the apple chunks and puree until smooth

If your puree is a little thick, add some of the water you used to boil the apples- it is full of vitamins!

Place your puree into your refrigerator until it is chilled, and serve!