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

1. 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.
2. 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.
3. 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.
4. 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