BUTTERNUT SQUASH AND APPLE PUREE

Butternut Squash and Apple Puree image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 5

6 tablespoons butter
1 medium onion, finely chopped
Coarse salt and ground pepper
1 large butternut squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
4 Gala or other sweet apples (about two pounds total), peeled, cored, and cut into 1-inch cubes

Steps:

In a large skillet with a lid, heat 2 tablespoons butter over medium; 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 has evaporated, 15 to 20 minutes. (If skillet becomes dry, add a little water; if liquid has not evaporated by the time squash is cooked, drain.)
Transfer squash mixture to a food processor. Add remaining butter; process until smooth. Season with salt and pepper; serve. (If serving later, gently reheat in a medium saucepan over low.)