Food service version
yield
ingredients
6 apples, grated
3 yellow onions, diced small
3 cloves garlic, minced
6 Tbsp. unsalted butter
6-7 Tbsp. maple syrup
1 ½ tsp. cinnamon
1 ½ tsp. coriander
1 ½ tsp. cumin
salt, to taste
olive oil, for brushing squash
optional: substitute some of the butternut squash with potato
directions
2. Melt butter over medium-low heat in a large pot or Dutch oven. Add apples, onions, and salt, cover, and cook until onions are soft, ~5 minutes. Remove cover and sauté until golden brown, ~5-7 minutes longer. Add garlic and spices, and sauté until fragrant, ~30 seconds longer. Remove from heat and set aside until squash finishes roasting.
3. Once squash is roasted, scrape it out of the skin and add it, along with maple syrup, to the pot with the apples and onions. Whip with a hand mixer to desired consistency.
4. Serve hot!
home version
yield
ingredients
2 apples, grated
1 yellow onion, diced small
1 clove garlic, minced
2 Tbsp. unsalted butter
2-3 Tbsp. maple syrup
½ tsp. cinnamon
½ tsp. coriander
½ tsp. cumin
salt, to taste
olive oil, for brushing squash
optional: substitute some of the butternut squash with potato
directions
2. Melt butter over medium-low heat in a large pot or Dutch oven. Add apples, onions, and salt, cover, and cook until onions are soft, ~5 minutes. Remove cover and sauté until golden brown, ~5-7 minutes longer. Add garlic and spices, and sauté until fragrant, ~30 seconds longer. Remove from heat and set aside until squash finishes roasting.
3. Once squash is roasted, scrape it out of the skin and add it, along with maple syrup, to the pot with the apples and onions. Whip with a hand mixer to desired consistency.
4. Serve hot!
Source: Coffee & Quinoa at http://www.coffeeandquinoa.com/2013/10/mashed-butternut-squash/