No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Butternut Squash and Apple Puree

  • Prep:
  • Total Time:
  • Servings: 8
Butternut Squash and Apple Puree

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.)

Reviews (0)

Related Topics