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Butternut Squash and Apple Puree

  • servings: 10

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Ingredients

  • 2 apples, peeled, cored and cut into 1/2-inch pieces
  • 1/2 cup vegetable broth or water (more if necessary)
  • 1/2 teaspoon cinnamon
  • 1/2 cup golden and/or black raisins, soaked in boiling water for 5 minutes until plump, then drained
  • 4 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces
  • 1 small onion
  • 4 tablespoons butter (1/2 stick)

Directions

  1. Step 1

    Melt butter in large pot over medium heat. Add onion and saute until just tender, about 8 minutes. Add squash, cover, and cook until beginning to soften, about 6 minutes. Add apples and vegetable broth (or water), cover, and simmer until vegetables are soft, about 12 minutes.

  2. Step 2

    Add cinnamon. Cool slightly. Working in batches, transfer to a food processor and puree until smooth. Add more liquid if too thick. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with raisins.

  3. Step 3

    Serve warm, or cover and refrigerate without raisins (can be made up to 2 days ahead). Reheat over medium heat and sprinkle with raisins.

Source
Body+Soul, November/December 2005

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