Best 6 Butternut Squash And Apple Puree Recipes

CREAMY DREAMY ROASTED APPLE AND BUTTERNUT SQUASH PUREE

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.

BUTTERNUT SQUASH APPLE BAKE

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.

EASY BUTTERNUT SQUASH AND APPLE PUREE

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 PUREE

Steps:

• Halve the squash lengthwise and remove the seeds and strings. Rub the insides with 2 tablespoons softened butter; season with salt and pepper. Place on a roasting pan, skin side down. Bake in a preheated 350-degree oven for 30 to 40 minutes or until fork tender. Remove the squash from the oven, scoop out the flesh and place in a food processor. Add the orange zest, honey and remaining 2 tablespoons of butter. Puree until smooth. Add a pinch of salt and cinnamon. Pulse a few times to incorporate.

BUTTERNUT SQUASH AND APPLE PUREE

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.)

BUTTERNUT SQUASH AND BAKED APPLE PUREE

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.