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Apple Squash Mash
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Provided By:
Paul Grimes

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    • The floral, tart quality of mixed apples gives butternut squash dimension. Don't worry about trying to get this dish perfectly smooth - you want leave the apples a little chunky when mashing.

    Ingredients

    Makes: cups

      • 6 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes
      • 2 cups low sodium chicken broth
      • 1 cup unfiltered apple cider
      • 1 Turkish bay leaf
      • 1 teaspoon salt
      • 6 medium apples, mixed variety (2 Gala, 2 Fuji, 2 Granny Smith) peeled, seeded and sliced lengthwise into 1/4-inch slices
      • 1/2 stick (4 tablespoons) unsalted butter
      • 1 teaspoon freshly grated nutmeg
      • 1/4 teaspoon pepper
      • 1 tablespoon cider vinegar

    Directions

    Bring squash, broth, cider, and bay leaf to a boil, partially covered, in a large heavy pot. Lower heat and let squash simmer, 10 minutes.

    Add apples and simmer until apples are firm-tender, about 10 minutes. Drain (discarding liquid), then add butter, nutmeg, salt, pepper, and vinegar and mash with a potato masher, leaving lumps for texture.

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    1 Comment

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    parampreetsethi

    loved this.

    May 24 2011 at 2:20 PM Report abuse rate up rate down Reply

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