50 ¼ cup servings

12 lbs butternut squash (~6 squash)
6 apples, grated
3 yellow onions, diced small
3 cloves garlic, minced
6 Tbsp. unsalted butter
6-7 Tbsp. maple syrup
1 ½ tsp. cinnamon
1 ½ tsp. coriander
1 ½ tsp. cumin
salt, to taste
olive oil, for brushing squash
optional: substitute some of the butternut squash with potato

1. Preheat oven to 375 ˚F. Cut butternut squash in half lengthwise and scrape out seeds. Brush with olive oil and place cut side down on a foil-lined baking sheet. Bake until squash is tender all the way through, especially at the long end. This will vary depending on the size of your squash, ~35-45 minutes.  
2. Melt butter over medium-low heat in a large pot or Dutch oven. Add apples, onions, and salt, cover, and cook until onions are soft, ~5 minutes. Remove cover and sauté until golden brown, ~5-7 minutes longer. Add garlic and spices, and sauté until fragrant, ~30 seconds longer. Remove from heat and set aside until squash finishes roasting.  
3. Once squash is roasted, scrape it out of the skin and add it, along with maple syrup, to the pot with the apples and onions. Whip with a hand mixer to desired consistency.  
4. Serve hot!

8-10 servings

4 lbs butternut squash (~2 squash) 
2 apples, grated
1 yellow onion, diced small
1 clove garlic, minced
2 Tbsp. unsalted butter
2-3 Tbsp. maple syrup
½ tsp. cinnamon
½ tsp. coriander
½ tsp. cumin
salt, to taste
olive oil, for brushing squash
optional: substitute some of the butternut squash with potato

1. Preheat oven to 375 ˚F. Cut butternut squash in half lengthwise and scrape out seeds. Brush with olive oil and place cut side down on a foil-lined baking sheet. Bake until squash is tender all the way through, especially at the long end. This will vary depending on the size of your squash, ~35-45 minutes.  
2. Melt butter over medium-low heat in a large pot or Dutch oven. Add apples, onions, and salt, cover, and cook until onions are soft, ~5 minutes. Remove cover and sauté until golden brown, ~5-7 minutes longer. Add garlic and spices, and sauté until fragrant, ~30 seconds longer. Remove from heat and set aside until squash finishes roasting.  
3. Once squash is roasted, scrape it out of the skin and add it, along with maple syrup, to the pot with the apples and onions. Whip with a hand mixer to desired consistency.  
4. Serve hot!

Source: Coffee & Quinoa at http://www.coffeeandquinoa.com/2013/10/mashed-butternut-squash/

~30 cups

64 apples
4 cups water
½ cup fresh lemon juice or orange juice
1 Tbsp. cinnamon
maple syrup or brown sugar, to taste

1. Core and dice apples.
2. Place in saucepan, then add 1 inch of water.
3. Cook over low heat until soft. 
4. Mash apples with a spoon or food mill.
5. Add lemon or orange juice, cinnamon, and sweetener (to taste); stir until dissolved. 
6. Serve hot or cold.

3 cups

8 medium-sized Vermont apples
½ cup water
1 Tbsp. fresh lemon juice or orange juice
½ tsp. cinnamon
maple syrup or brown sugar, to taste

1. Core and dice apples.
2. Place in saucepan, then add 1 inch of water.
3. Cook over low heat until soft. 
4. Mash apples with a spoon or food mill.
5. Add lemon or orange juice, cinnamon, and sweetener (to taste); stir until dissolved. 
6. Serve hot or cold.

Source: http://www.vermontapples.org/apple-sauce.php

150 ½ cup servings

60 lbs of apples (1 ½ cases : 210 small)
⅓ cup cinnamon
½ cup maple syrup or brown sugar

1. Core and slice all apples, about ⅛ inch thick.
2. Place apples on baking sheets. Sprinkle cinnamon and brown sugar or maple syrup over apples.
3. Bake at 350˚F for ~10 minutes, or until apples can be pierced with a fork.

8 ½ cup servings

4 cups apples
¼ tsp. cinnamon
1 Tbsp. maple syrup or brown sugar

1. Core and slice all apples, about ⅛ inch thick.
2. Place apples on baking sheets. Sprinkle cinnamon and brown sugar or maple syrup over apples.
3. Bake at 350˚F for 10-15 minutes, or until apples can be pierced with a fork.

Source: GMFTS

120 ¼ cup servings, or 60 ½ cup servings

1 bushel Vermont apples
1 ½ cup honey or maple syrup
¼ cup lemon juice
3 ¾ Tbsp. vanilla extract
1 ½ Tbsp. cinnamon
1 ½ Tbsp. nutmeg

6 ¾ cups rolled oats
4 cups brown sugar
3 cups all-purpose flour
3 cups whole wheat flour
½ cup cinnamon
1 Tbsp. salt
8 sticks (2 lbs of unsalted butter), softened

1. Preheat oven to 375 ˚F.
2. Slice and chop the apples, about an ⅛ inch thick—no need to peel!
3. In the greased hotel pan(s) (1 deep or divide between 2 shallow), toss the apples together with honey or maple syrup, lemon juice, cinnamon and nutmeg.
4. In another bowl, toss the rolled oats with the brown sugar, flour, cinnamon, and salt. Add the softened butter and mix well.
5. Scatter topping over the apples, all the way to the edge. Bake for 45 minutes, or until apples are tender, the filling is bubbling, and the topping is toasted. Let rest for 20-30 minutes. 

8 servings

8 tart apples
⅓ cup honey or maple syrup
1 tsp. lemon juice
1 tsp. cinnamon
½ tsp. vanilla extract
¼ tsp. nutmeg

½  cup all-purpose flour
½  cup whole wheat flour
½ cup brown sugar
1 stick unsalted butter, softened
1 tsp. cinnamon
¼ tsp. nutmeg
pinch of salt
optional: mix in ¼ to ½ cup rolled oats
optional: add ½ cup blueberries, raspberries or rhubarb

1. Preheat oven to 375 ˚F.
2. Slice and chop the apples, about an ⅛ inch thick—no need to peel!
3. In a lightly greased 9” x 13” baking pan, toss the apples together with honey or maple syrup, lemon juice, cinnamon and nutmeg.
4. In another bowl, toss the rolled oats with the brown sugar, flour, cinnamon, nutmeg, and salt. Add the softened butter and mix well.
5. Scatter topping over the apples, all the way to the edge. Bake for 45 minutes, or until apples are tender, the filling is bubbling, and the topping is toasted. Let rest for 20-30 minutes. 

Source: GMFTS