With a sweet, nutty taste similar to pumpkin, butternut squash can add color and nutritional value to your plate. One cup of butternut squash provides 160% of the recommended dietary allowance for vitamin A. It is also packed with vitamin C, manganese, calcium, potassium, and magnesium. Roast it, toast it, mash it, add it to breads, muffins, soups, and casseroles. Ah, if only my spouse could be quite so versatile.
Butternut Squash and Apple Puree
6 tbsp butter
1 medium onion, finely chopped
1 large butternut squash (about 2 ½ pounds), peeled, seeded, and cut into 1-inch cubes
4 Gala or sweet apples (about 2 pounds total), peeled, cored, and cut into 1-inch cubes
Heat 2 tbsp butter in large skillet over medium heat; add onion, and season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.
Add squash, apples, and 1 cup water. Cover and simmer until squash is tender and most of the liquid is evaporated, 15 to 20 minutes.
Transfer squash mixture to a food processor. Add remaining 4 tbsp butter; process until smooth.