New This Month

Butternut Squash and Apple Puree


This side dish pairs well with our Bay-Leaf-Crusted Pork Roast.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, December 2006


  • 6 tablespoons butter
  • 1 medium onion, finely chopped
  • Coarse salt and ground pepper
  • 1 large butternut squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
  • 4 Gala or other sweet apples (about two pounds total), peeled, cored, and cut into 1-inch cubes


  1. In a large skillet with a lid, heat 2 tablespoons butter over medium; add onion, and season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.

  2. Add squash, apples, and 1 cup water. Cover, and simmer until squash is tender and most of the liquid has evaporated, 15 to 20 minutes. (If skillet becomes dry, add a little water; if liquid has not evaporated by the time squash is cooked, drain.)

  3. Transfer squash mixture to a food processor. Add remaining butter; process until smooth. Season with salt and pepper; serve. (If serving later, gently reheat in a medium saucepan over low.)

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