Did You Know? Dollar for dollar, butternut squash provides more value than any other squash.
With the holidays approaching, I have been researching recipes to get my menus in place. One dish that always has a reoccuring spot on our Thanksgiving table is my Mema's butternut squash and apple puree. It's a cross between mashed squash and apple sauce with a subtle citrus flavor from the orange juice. The combinations are some of my favorites, and I know you'll like them too...
4 Butternut squash (choose ones that are on the darker side with no sheen)
Olive Oil
Salt and Pepper
3 Cooking apples (I use MacIntosh)
Orange Juice
Cinnamon
Preheat oven to 400
Cut squash in half and scoop out insides (discard or roast seeds for later use). Drizzle with olive oil, and season with salt and pepper. Place on a baking sheet, and roast cut side up for about an hour. Remove from oven, and scoop insides out into a food processor.
Meanwhile, peel and cut apples into large chunks. Place chunks in a medium saucepan, and pour in enough orange juice to cover the apples halfway. Season generously with cinnamon. Cover and cook on medium heat until apples break down and form a nice sauce.
When apples are finished cooking, add them to the food processor along with the squash. Puree until nice and whipped, and lump-free. Enjoy with your Thanksgiving dinner! Leftovers reheat nicely, or thin out any extra with a little vegetable broth or apple juice for a soothing autumn soup.
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