Creamy Dreamy Roasted Apple and Butternut Squash Puree
This smooth, creamy winter dish is perfect for breakfast, lunch, or when you’re looking for a sweet dessert with no added sugar. Apples and butternut are roasted until they caramelize, then pureed with a little salt, cinnamon, butter, and olive oil. Yield: About 6 cups of puree
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Author Stephanie Stiavetti
One2 poundbutternut squash
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.