Recipes Seasonal Recipes Fall Recipes Butternut Squash Recipes Butternut Squash and Apple Puree 3.8 (33) Add your rating & 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 Prep Time: 20 mins Total Time: 45 mins Servings: 8 This butternut squash and apple puree side dish pairs well with our Bay-Leaf-Crusted Pork Roast. Ingredients 6 tablespoons butter 1 medium onion, finely chopped Coarse salt and ground pepper 1 large butternut squash (about 2 ½ 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 Directions 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. 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.) 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.) Rate it Print