BUTTERNUT SQUASH AND APPLE PUREE (for eight)
½ cup (1 stick) unsalted butter
1 medium onion, chopped
1 butternut squash (about 3 pounds), peeled, halved lengthwise, seeded and cut into 1 inch cubes
3 medium firm apples, peeled, cored and chopped
1 tablespoon ground cinnamon
2 teaspoons freshly grated nutmeg
salt and pepper to taste
½ cup brandy
¼ cup honey
juice of 1 lemon
- In a large, flameproof casserole over medium heat, melt the butter. Add the onion and cook, stirring often, for 8 minutes. Stir in the squash and cook, stirring occasionally, for 10 minutes or until starting to soften. Stir in the apples and cook 5 minutes more.
- Add the cinnamon, nutmeg and salt and pepper. Stir to coat the squash and apples. Turn up the heat to medium high, stir in the brandy, and simmer for 5 minutes, or until the brandy evaporates.
- Stir in the honey and brown sugar. Reduce heat to low and simmer, uncovered, stirring occasionally, for 20 minutes, or until the squash and apples turn to mush.
- Remove from the heat. Use a potato masher or puree the mixture until it has a thick, coarse texture; it should not be fine. Stir in lemon juice, taste for seasoning and add more salt and pepper needed.
adapted from the Boston Globe, November 26, 2013