Ingredients:
3 tbsp of extra virgin olive oil
3 tbsp of unsalted butter
1 large yellow onion
1 medium butternut squash2 apples
1 tsp of cinnamon
1 tsp cayenne
1 cup of water¼ cup of pine nuts for garnish
Preparation:
Toast Pine Nuts, set aside.
In a large pot, on low heat, add olive oil, onions, nutmeg, cayenne and cinnamon. Stir for 3 minutes, and then add butter. Sauté until unions are translucent. Meanwhile, prepare squash by peeling the outside (leaving no green) and removing the seeds. Cut the squash into 3 inch pieces. Do the same with the same with the apples.
When the onions are translucent, season with salt and pepper, and the squash and apples. Stir until squash and apples are fully covered in spices, add water, and bring to a boil. When boiling, cover and simmer for 25 minutes, or until the squash and apples begin to soften. Remove from heat, and puree in a food processor or with a hand blender.
Pour the pureed mixture back into the pot, heat through, and add the apple cider. Top with toasted pine nuts.
Serves 4.
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| organic apples, kimberton whole foods. |
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| organic onion, turning roots farm. |
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| organic butternut squash, kimberton whole foods. |
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| braised onions with cinnamon, nutmeg and cayenne. |
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| squash and apples being added. |
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| toasted organic pine nuts, trader joes. |
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| hand blender. |
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| adding the cider for desired thickness. |
