Sunday, November 18, 2012

Apple and Squash Puree

Delicately delicious.

Apple and Squash Puree


3 pounds butternut squash
2 granny smith apples (or other firm apple)
S&P to taste
1 T finely grated orange zest
1/8 t ground ginger (just a pinch really)
1/8 t cinnamon
2 T butter


Peel, seed, and cut the squash into 1 inch cubes.
Peel, core, and quarter the apples
Measure the seasonings and butter

Bring 1 inch of water to a boil in a medium pan. Add the squash and apples to a steamer basket and steam covered about 15-20 minutes or until very soft.

Remove the steamer basket and transfer the squash and apple to a bowl. Mash a bit with a blender - or mash a lot depending on how smooth you like the puree to be. An immersion blender works just fine.

Add pepper, zest, ginger, cinnamon and butter. Stir well to melt the butter. Taste and add salt if you need to or adjust any of the other seasonings.

Serve warm. Easily made ahead of time and reheated in the microwave in just a minute or two depending on your microwave’s power. Or reheat in the oven at 350 dotted with even more butter for about 30 minutes.