10
  • 4lbbutternut squash (~2 squash)
  • 2apples, grated
  • 1yellow onion, diced small
  • 1clove garlic, minced
  • 2Tbspunsalted butter
  • 3Tbspmaple syrup (to taste)
  • 1/2tspcinnamon
  • 1/2tspcoriander
  • 1/2tspcumin
  • salt, to taste
  • olive oil, for brushing squash
  • optional: substitute some of the butternut squash with potato
  1. Preheat oven to 375 ˚F. Cut butternut squash in half lengthwise and scrape out seeds. Brush with olive oil and place cut side down on a foil-lined baking sheet. Bake until squash is tender all the way through, especially at the long end. This will vary depending on the size of your squash, about 35-45 minutes.
  2. Melt butter over medium-low heat in a large pot or Dutch oven. Add apples, onions, and salt, cover, and cook until onions are soft, about 5 minutes. Remove cover and sauté until golden brown, about 5-7 minutes longer. Add garlic and spices and sauté until fragrant, about 30 seconds longer. Remove from heat and set aside until squash finishes roasting.
  3. Once squash is roasted, scrape it out of the skin and add it, along with maple syrup, to the pot with the apples and onions. Whip with a hand mixer to desired consistency.
  4. Serve hot!
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