Butternut Squash and Apple Puree

Categories: Import
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.
First published

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