After several very busy days of church and music activities, I was able to spend some time in the kitchen this morning while helping the kids with their school work. I wanted to get to work on those apples we purchased last week as well as the butternut squash I found on sale yesterday. First, I prepared the butternut squash to go in the oven, then I got to work on the apple sauce.
Here are the two easy recipes I followed.
- preheat oven to 350°F
- slice squash in half and clean out seeds
- lay on baking sheet, dab with butter and sprinkle with salt, pepper and brown sugar
- bake in oven for approx. 60 minutes, until you can easily pierce squash with a fork
- let squash cool
- scoop out the insides
- mash with potato masher or use this hand blender.
I serve the squash as a vegetable side with optional honey on top.
- peel, core, and slice apples. (Here’s my post on the handy apple peeler I purchased.)
- add approx. 1 ½c. of water to dutch oven to keep apples from scorching.
- cook covered until mushy, stirring occasionally
- add sugar and cinnamon, if desired
- remove from stove and let cool
- mash with potato masher for chunky applesauce or use a hand blender
After the squash and applesauce cool, I will be packaging them up for the freezer. Today I will use Ziplock containers, but you could also use freezer bags.
I highly recommend this hand blender. It’s so easy to pull out, use and clean up. Plus, it does a fantastic job.
(Note – The links in this post are my referral links.)