This Butternut Squash and Apple Purée combines the natural sweetness of butternut squash with the tartness of apples, complemented by cinnamon and plump raisins. This dish is a perfect side for any autumn meal, offering a delicious balance of flavors. Plus, it’s simple to make and packed with nutrients!
Butternut Squash and Apple Puree
Course: SidesCuisine: American6
servings15
minutes30
minutes220
kcalIngredients
2 apples, peeled, cored, and cut into 1/2-inch pieces
1/2 cup vegetable broth or water (add more if needed)
1/2 teaspoon cinnamon
1/2 cup golden and/or black raisins, soaked in boiling water for 5 minutes, then drained
4 pounds butternut squash, peeled, seeded, and cut into 1/2-inch pieces
1 small onion, chopped
4 tablespoons butter (1/2 stick)
Directions
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- Add the butternut squash and apples to the pot. Pour in the vegetable broth or water, then bring to a boil. Reduce the heat and simmer for 25-30 minutes, until the squash and apples are tender.
- Stir in the soaked raisins and cinnamon.
- Using an immersion blender (or transferring the mixture to a blender), purée the ingredients until smooth. Add more broth or water if needed for your desired consistency.
- Season with salt and pepper to taste and serve warm.
Notes
- Nutrition Facts (per serving):
Fat: 8 g
Saturated Fat: 5 g
Cholesterol: 20 mg
Carbohydrates: 38 g
Fiber: 7 g
Sugars: 18 g
Protein: 2 g
Sodium: 150 mg
This Butternut Squash and Apple Purée is a delightful, healthy side that brings out the best of fall flavors. The addition of raisins and cinnamon adds depth, making this dish a standout at any dinner table. Serve it with roasted meats or enjoy it on its own for a comforting meal!
