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Butternut Squash and Apple Purée Recipe - Healthy Cooking Demo

Nutrition Facts

Yield: 4 servings, Portion: about 1/2 cup
    • Calories: 90
    • Fat: 0
    • Saturated Fat: 0
    • Cholesterol: 0
    • Sodium: 79mg
    • Carbohydrates: 22g
    • Fiber: 1g
    • Protein: 0
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Butternut Squash and Apple Purée Recipe

Heart Healthy Recipe Diabetes Recipe Gluten Free Recipe
Serve this sweet, creamy squash and apple purée as a side dish or a warm dessert. Add a little water to transform it into a delicious, hearty bisque.

Ingredients

    • 1 large butternut squash or 1 package (12 oz) frozen winter squash
    • 1 cup no-sugar-added applesauce
    • 1 tsp brown sugar
    • 1/8 tsp salt
    • 1/4 tsp cinnamon
    • 1/4 cup dried cranberries
    • 1 Tbsp chopped fresh sage or 1 tsp dried sage

Preparation

    • With a heavy knife, slice the top and bottom off of squash and discard. Slice the squash in half horizontally. On a cutting board, stand half the squash upright, either cut side down. Slice skin off starting from top and cutting straight down the squash. Rotate squash clockwise and repeat, until all skin is peeled. With a large spoon, scoop out seeds and discard. Repeat with other half of squash.
    • Chop peeled squash into 1-inch dice. Transfer squash to a microwave-safe bowl, cover and microwave on high for 10 minutes, stirring halfway through cooking time.
    • Alternatively, cook the frozen squash according to the package directions.
    • In a saucepan, place cooked squash. Add the applesauce, sugar, salt, cinnamon, dried cranberries and sage and stir to combine. Cook over medium heat until heated through, about 5 minutes.

Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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