Butternut squash and apple pair beautifully in this easy autumn side dish. Pretty enough for your holiday table, it is delicious and dare I say healthy?
3-4 servings
Ingredients:
- 1/2 butternut squash, peeled and cubed
- 1 apple, peeled and diced
- 2 tbsp. chopped walnuts
- 1 tbsp. brown sugar
- 2 tbsp. butter, divided
- cinnamon
Preparation:
Toast the walnuts in a dry skillet. Be careful not to burn the nuts, 2-3 minutes should do it. Remove from the skillet and set aside.
Peel and dice the apple. Add 1 tbsp. butter to the skillet and sauté the apples for 2-3 minutes. Remove from heat.
Steam the butternut squash until tender, then puree with a stick blender. Stir in the remaining tbsp. of butter and brown sugar.
Place the squash in a serving bowl. Top with the diced apples and the toasted walnuts. Sprinkle with cinnamon and serve!
Notes: ♪♫ Speed up prep time by purchasing peeled and cubed butternut squash, it’s usually available this time of year.
