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PointsPlus Mashed Butternut Squash and Apples Recipe

PointsPlus Mashed Butternut Squash and Apples Recipe


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Mashed Butternut Squash and Apples

In a pinch, but still want to present a healthy side dish for guests? Try this quick and easy recipe for mashed butternut squash; using store-bought squash that's already prepped saves time and effort. It will taste so good, no one has to know it was cooked in the microwave.

Notes

*Note: Look for 1 1/4 pound packages of already peeled and cubed butternut squash in the produce section of the grocery store. It’s an incredible time-saver.

Ingredients

  • 20 ounces fresh butternut squash, peeled and cubed*
  • 2 medium-sized Granny Smith apples, peeled, cored, and cut into small pieces
  • 1/2 cup apple cider
  • 1 tablespoon unsalted butter, cubed
  • 1 1/2 teaspoon thyme, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper, or to taste

Servings6

Calories Per Serving102

Folate equivalent (total)26µg6%


Butternut Squash and Apples Recipe

Published: Apr 17, 2018 · Modified: Feb 17, 2021 by Megan Porta · This post may contain affiliate links.

Butternut Squash and Apples is a super easy side to prepare. This delicious dish is versatile and it goes great with any meal!

I am fully aware that this recipe is not entirely matching the current season, but do you blame me? I mean..

The massive piles of snow outside are confusing. And depressing. So I keep telling myself that it’s January. Because these things are expected in January. So here you go…here’s a yummy and easy side dish for you to enjoy with your next January or anytime meal! It really doesn’t get any easier than this and the flavor will blow your mind. The apples and butternut squash marriage is a delicious one.

And I beg of you, do not let the delicious butternut squash intimidate you. It is easier to peel and cut than you might think! If you fall in love with the flavor in this recipe, consider trying this Butternut Squash Soup, as well.


Ina Garten Is Skipping the Mashed Potatoes This Year & Replacing Them With This Unexpected Dish

This Thanksgiving, throw the rules out the window and serve whatever the hell you want. Want to sip on oversized Quarantine Cosmos Ina Garten-style? Do it. Want to top the meal off with boozy, rum-infused desserts? We do, too. Bored with the tried-and-true mashed potatoes side dish? Do what Garten would do and swap it with creamy mashed butternut squash.

Garten recently shared her unique Thanksgiving spread with William Sonoma and in addition to serving a Tuscan Turkey Roulade main dish stuffed with all your favorite flavors, including prosciutto, fennel seeds, garlic, fresh sage and rosemary, Garten’s mouthwatering menu also features an unexpected dish: Mashed Butternut Squash.

Our mission at SheKnows is to empower and inspire women, and we only feature products we think you&rsquoll love as much as we do. Please note that if you purchase something by clicking on a link within this story, we may receive a small commission of the sale.

“It’s always exciting when a recipe evolves to the next level. One day I was making roasted butternut squash from The Barefoot Contessa Cookbook and decided to try it as a puree &mdash and it&rsquos even better!” Garten writes.

To make Garten’s mashed squash, you need just four simple ingredients: unsalted butter, light brown sugar, half-and-half, and, of course, butternut squash. The process is pretty simple, too: Basically, you cut the squash into cubes, roast with the butter, brown sugar, and salt and pepper for 40 minutes puree the roasted ingredients and half-and-half in a food processor (we recommend this affordable Hamilton Beach food processor on Amazon) season to taste, and serve.

“If the squash is too thick, thin it with milk, orange juice or water,” Garten writes.

Garten also recommends pairing the mashed squash with a salty roasted veggie, like Brussels sprouts &mdash “so you have contrasting flavors, colors and textures,” the Barefoot Contessa host explains.

What’s also great about this side dish, which is included in Garten’s cookbooks Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family, is you can make it in advance. Simply reheat it covered in a microwave or in a bowl over a pot of simmering water.

Get the recipe for Garten&rsquos Mashed Butternut Squash at Williams Sonoma. And while you&rsquore on their website, why not also purchase a ticket for Garten&rsquos virtual book tour featuring Katie Couric? Tickets range from $35 to $49.99 and include a copy of Garten&rsquos Modern Comfort Food cookbook. The virtual event takes place Nov. 17 at 6:30 p.m. ET.

Before you go, check out our top foolproof holiday gifts for absolutely everyone on your list:


Recipe Summary

  • 2 butternut squash, halved and seeded
  • 1 cup water, or as needed
  • ¾ cup sour cream
  • ½ cup butter
  • 1 tablespoon brown sugar
  • ½ teaspoon ground cinnamon
  • salt and ground black pepper to taste
  • 2 sprigs fresh parsley, or as desired
  • 1 tablespoon sour cream

Preheat oven to 350 degrees F (175 degrees C).

Pierce butternut squash skin with a small knife and place cut-side down in a baking dish pour in enough water for a depth of 1/2 inch. Cover dish with aluminum foil.

Bake in the preheated oven until squash is tender, about 1 hour.

Scoop squash into a bowl add 3/4 cup sour cream, butter, brown sugar, cinnamon, salt, and pepper. Mash mixture using a potato masher or fork until smooth. Garnish with parsley and 1 tablespoon sour cream.


White Bean Soup With Sausage, Ham, Squash, and Spinach

The Spruce / Diana Rattray

This hearty autumn white bean soup with sausage, ham, squash, and spinach is loaded with color and flavor, and it makes a fabulous supper soup with cornbread or biscuits on the side.


Mashed Cinnamon Winter Squash

If you’re looking for a dynamic side dish with simple ingredients that’s also simple to make, look no further. This mashed winter squash is creamy, earthy and slightly sweet with a burst of cinnamon, and it couldn’t be more delicious.

I like to first roast the squash because roasting imparts a rich, sweet flavor that cannot be achieved by boiling. Plus, it’s easy to just slice the squashes in half, scoop the seeds out and throw them into the oven. Once they’re fork tender, let them cool a bit and scoop the flesh out into a bowl.

Then, add a bit of liquid (I like milk or stock), a drizzle of maple syrup and some cinnamon and salt. Beat until creamy, then top it off with a dollop of butter and let it melt in, if you’re feeling it.

It’s easy, scrumptious and good for ya’.

Print


“A true delight. I made this yesterday afternoon, and it was devoured by late this morning. I was lucky to even get a bite! This is the perfect alternative at Thanksgiving for those non-pumpkin pie lovers. Just make sure to double the recipe, because this cake vanishes in a flash!”


Recipe Summary

  • 3 pounds buttercup squash - peeled, seeded, and cut into 3/4-inch chunks
  • ¼ cup butter
  • 1 tablespoon brown sugar
  • ¼ teaspoon salt
  • 1 dash white pepper
  • 1 ½ tablespoons butter
  • 6 cups sliced peeled apples
  • ¼ cup white sugar
  • 1 ½ cups cornflakes cereal, coarsely crushed
  • ½ cup chopped pecans
  • ½ cup brown sugar
  • 2 tablespoons melted butter

Preheat an oven to 350 degrees F (175 degrees C).

Place the squash pieces in a saucepan and cover with water. Bring to a boil and cook until the squash is tender, about 15 minutes. Drain then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.

Heat the 1 1/2 tablespoons butter in a large skillet over low heat stir in sliced apples and sprinkle with the white sugar. Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally. Spread the apples in a 3-quart casserole. Spoon the mashed squash evenly over the apples.

Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash.

Bake in the preheated oven until heated through, about 15 minutes.


What is a “Bake” and Isn’t it Really Just a Casserole?!

Okay, yes. A “bake” and a casserole are basically the same thing. But for those averse to casseroles, bake it is! I don’t really classify this as a casserole merely because it doesn’t contain some kind of creamy sauce to bind the ingredients together. It could be made on a sheet pan. But I love the way the squash, cranberries, apples, and seasonings blend together, with the layers of flavors and textures. I like baking them in a casserole dish rather than spreading them out in a single layer. (But you totally could do that.)

I use cubed butternut here. You can use other kinds of winter squash and even cubed sweet potatoes. I’ve even made this with frozen butternut squash and frozen cranberries when neither was available fresh. Apples, of course, are always available, but this is really good with the juiciest, crunchiest apples you can find. I love this with Honeycrisp, Autumn Glory, Granny Smith, Gala, or Golden Delicious. The herbs are fresh from my humble garden. This year it fell a little short of my expectations, i.e. it was a rather busy summer and was sorely neglected! Hooray for hearty herbs that keep on growing in spite of neglect. ) Sage, thyme, and rosemary are a must! There’s also a sprinkle of spices to go along with fresh squeezed orange juice. This has A LOT of flavors going on.

Also, this makes a TON. Like, one batch could feed a small army of hungry relatives. When I make this for my family (a much smaller, but just as hungry army), I know it will last a loooooong time. My kids aren’t the biggest fans, I’ll be honest. No worries – more for me! I love using the leftover bake on top of mixed greens, tossed with quinoa, rolled up into a wrap with turkey, etc., etc.


Recipe Variations

Make this recipe your very own — healthy butternut squash recipes like this one are versatile and delicious practically any way you serve them! Here are a few tips:

  1. Add other veggies to the mash. Try mixing in other pureed veggies like sweet potatoes, potatoes, cauliflower, you name it.
  2. Turn this into a soup. Thin the butternut to a soup consistency with a touch of broth, coconut milk, or heavy cream for a low carb vegetable soup everyone will love.
  3. Add more herbs and spices. I love savory butternut squash recipes with garlic, rosemary, and thyme, but if you have a favorite herb/spice, add it on in.



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