Mashed Winter Squash & Apples
Food Service Version
Yield
50 ¼ cup servings
Ingredients
12 lbs butternut squash (~6 squash)
6 apples, grated
3 yellow onions, diced small
3 cloves garlic, minced
6 Tbsp. unsalted butter
6-7 Tbsp. maple syrup
1 ½ tsp. cinnamon
1 ½ tsp. coriander
1 ½ tsp. cumin
salt, to taste
olive oil, for brushing squash
optional: substitute some of the butternut squash with potato
Directions
Home Version
Yield
8-10 servings
Ingredients
4 lbs butternut squash (~2 squash)
2 apples, grated
1 yellow onion, diced small
1 clove garlic, minced
2 Tbsp. unsalted butter
2-3 Tbsp. maple syrup
½ tsp. cinnamon
½ tsp. coriander
½ tsp. cumin
salt, to taste
olive oil, for brushing squash
optional: substitute some of the butternut squash with potato
Directions
Source: Coffee & Quinoa at http://www.coffeeandquinoa.com/2013/10/mashed-butternut-squash/
Yield
50 ¼ cup servings
Ingredients
12 lbs butternut squash (~6 squash)
6 apples, grated
3 yellow onions, diced small
3 cloves garlic, minced
6 Tbsp. unsalted butter
6-7 Tbsp. maple syrup
1 ½ tsp. cinnamon
1 ½ tsp. coriander
1 ½ tsp. cumin
salt, to taste
olive oil, for brushing squash
optional: substitute some of the butternut squash with potato
Directions
- 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, ~35-45 minutes.
- 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, ~5 minutes. Remove cover and sauté until golden brown, ~5-7 minutes longer. Add garlic and spices, and sauté until fragrant, ~30 seconds longer. Remove from heat and set aside until squash finishes roasting.
- 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.
- Serve hot!
Home Version
Yield
8-10 servings
Ingredients
4 lbs butternut squash (~2 squash)
2 apples, grated
1 yellow onion, diced small
1 clove garlic, minced
2 Tbsp. unsalted butter
2-3 Tbsp. maple syrup
½ tsp. cinnamon
½ tsp. coriander
½ tsp. cumin
salt, to taste
olive oil, for brushing squash
optional: substitute some of the butternut squash with potato
Directions
- 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, ~35-45 minutes.
- 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, ~5 minutes. Remove cover and sauté until golden brown, ~5-7 minutes longer. Add garlic and spices, and sauté until fragrant, ~30 seconds longer. Remove from heat and set aside until squash finishes roasting.
- 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.
- Serve hot!
Source: Coffee & Quinoa at http://www.coffeeandquinoa.com/2013/10/mashed-butternut-squash/