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Butternut Squash and Apple Puree
Nb persons: 10
Yield:
Preparation time:
Total time:
Source: Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved.
Butternut Squash | |
Apple Puree | |
Ingredients Serves 8-10. | |
2 | apples, peeled, cored and cut into 1/2-inch pieces |
1/2 cup | vegetable broth or water, (more if necessary) |
1/2 teaspoon | cinnamon |
1/2 cup | golden and, or black raisins, soaked in boiling water for 5 |
minutes until plump, then drained | |
4 pounds | butternut squash, peeled, seeded, cut into 1/2-inch pieces |
1 small | onion |
4 tablespoons | butter, (1/2 stick) |
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.
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