Recipes Seasonal Recipes Fall Recipes Butternut Squash Recipes Easy Butternut Squash and Apple Puree Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 29, 2021 Print Rate It Share Share Tweet Pin Email Servings: 10 This recipe uses kid-friendly cinnamon and raisins along with squash and apples for a sweet side everyone in the family can enjoy. Ingredients 4 tablespoons butter (½ stick) 1 small onion 4 pounds butternut squash, peeled, seeded, cut into ½-inch pieces 2 apples, peeled, cored and cut into ½-inch pieces ½ cup vegetable broth or water (more if necessary) ½ teaspoon cinnamon ½ cup golden and/or black raisins, soaked in boiling water for 5 minutes until plump, then drained Directions 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. 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. Serve warm, or cover and refrigerate without raisins (can be made up to 2 days ahead). Reheat over medium heat and sprinkle with raisins. Rate it Print