CREAMY DREAMY ROASTED APPLE AND BUTTERNUT SQUASH PUREE
This smooth, creamy winter dish is perfect for breakfast, lunch, or when you're looking for a sweet dessert with no added sugar. Apples and butternut are roasted until they caramelize, then pureed with a little salt, cinnamon, butter, and olive oil. Yield: About 6 cups of puree
Provided by Stephanie Stiavetti
Categories Breakfast
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F (204°C).
- Core the apples, peel them, and then cut them into quarters. Then cut the halves in half, across their width - we're maximizing surfaces for caramelization here. Set apple pieces onto a small baking sheet lined with parchment.
- Cut the squash in half and scoop out the seeds, then cut in half across the cut face of the squash, separating the seedless neck from the bulbous base. Set face-up onto a large baking sheet lined with parchment.
- Slide both baking sheets into the oven, with the apples closest to the heating element. Cook for 30 minutes, or until the apples are nice and caramelized around the edges. Remove apples from oven, and set aside to cool.
- Now place the squash closest to the heating element. Cook the squash for another 20-30 minutes, or until the surfaces have caramelized. Remove from oven and set aside to cool enough to handle.
- Add apples to the bowl of a food processor. Once the squash is cool, scoop the cooked flesh from the peel and add to the food processor, making sure to include all of the dark, smoky caramelized bits. Sprinkle in salt and cinnamon, drizzle in olive oil, then pulse until completely smooth, occasionally scraping down the sides with a spatula. Add butter, if you like, and pulse until completely combined. Season with more salt and cinnamon to taste. Serve warm. This puree keeps brilliantly in the fridge for up to a week, if sealed in an airtight container.
Nutrition Facts : Calories 297 kcal, Carbohydrate 33 g, Protein 2 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 333 mg, Fiber 5 g, UnsaturatedFat 13 g, ServingSize 1 serving
BUTTERNUT SQUASH APPLE BAKE
Even those who aren't fans of squash enjoy this side dish. Sweet slices of butternut squash are topped with apples covered in a cinnamon-sugar glaze for a quick and easy dinner accompaniment. -Ellie Klopping, Toledo, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Layer squash and apples in a 13x9-in. baking dish coated with cooking spray. Mix brown sugar, flour and cinnamon; sprinkle over top. Drizzle with butter. , Bake, covered, until squash and apples are tender, 45-55 minutes.
Nutrition Facts : Calories 120 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 36mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic exchanges
BUTTERNUT SQUASH AND APPLE PUREE
This butternut squash and apple puree side dish pairs well with our Bay-Leaf-Crusted Pork Roast.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 45m
Number Of Ingredients 5
Steps:
- 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.)
EASY BUTTERNUT SQUASH AND APPLE PUREE
This recipe uses kid-friendly cinnamon and raisins along with squash and apples for a sweet side everyone in the family can enjoy.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 7
Steps:
- 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.
BUTTERNUT SQUASH AND APPLE SOUP
Soup made with traditional fall crops, butternut squash and Granny Smith apples.
Provided by daniellegray
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium-high heat. Saute butternut squash, leeks, carrots, and celery in hot butter until vegetables are softened, 10 to 12 minutes.
- Stir apples, thyme, and sage into the squash mixture; pour in chicken stock and cider. Bring mixture to a simmer, reduce heat to low, cover pot with a lid, and cook until vegetables and apples are tender, about 30 minutes. Remove soup from heat and cool slightly, about 10 minutes.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return mixture to pot and season with salt to taste. Garnish individual servings with crumbled bacon.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 32.9 g, Cholesterol 26.1 mg, Fat 10.4 g, Fiber 4.7 g, Protein 2.8 g, SaturatedFat 6.3 g, Sodium 604.7 mg, Sugar 13.8 g
BUTTERNUT SQUASH AND BAKED APPLE PUREE
I was inspired to put together this recipe first because my mother in law gave me a TON of beautiful butternut squash from her garden that I needed to figure out what to do with. And second, fall was coming...and I LOVE flavors that remind me of fall like squash and apples. And third, my mom used to make her applesauce with the skins on...so it was pink....I loved the color. So here goes my combination of pink applesauce and Butternut Squash. This recipe, by the way, is a fun way to get your kids to eat their fruits and vegetables!
Provided by Melanie B.
Categories Low Protein
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the squash cubes on a baking sheet covered in cooking spray. Season with a sprinkle of salt and pepper. Place in 375 degree oven for about 20 minutes.
- Add apples, onions, and butter to the baking sheet and season again to your liking.
- Place pan back in the oven for about 15-20 minutes, or longer, until all ingredients are softened.
- Remove from oven and puree with a food mill or food processor. The butter is absorbed into the apples, squash, and onion to add great pureed flavor. Add the cinnamon.
- Serve and enjoy!
- I've been wanting to try this with a dallop of fresh ricotta cheese on top -- maybe next time.
Nutrition Facts : Calories 339.1, Fat 12.1, SaturatedFat 7.4, Cholesterol 30.5, Sodium 97.7, Carbohydrate 61.9, Fiber 10.7, Sugar 23, Protein 4.2
ONTARIO CURRIED BUTTERNUT SQUASH AND APPLE PUREE
Recipe by Doris Miculan Bradley Servings are estimated since it wasn't given in the recipe and I haven't yet made it myself.
Provided by Wendy H.
Categories Apple
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place the whole squash in the microwave for 8 minutes.
- To make peeling and cutting easier peel and cut squash in cubes. Peel, core and slice apples.
- In a food processor puree the soup in batches and return it to the original pot.
- Place all ingredients in a soup pot and cook for 45 minutes or longer.
- Taste and adjust the seasoning. Reheat very slowly,.
Nutrition Facts : Calories 265, Fat 1.3, SaturatedFat 0.4, Cholesterol 0.5, Sodium 956.6, Carbohydrate 66.3, Fiber 11.7, Sugar 25.3, Protein 5.4
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