Food service version
yield
50 ¼ cup servings
ingredients
12 lbs butternut squash (~6 squash)
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
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
1. Preheat oven to 375 ˚F. Cut butternut squash in half lengthwise and scrape out seeds. Brush with olive oil and place cut side down on a foil-lined baking sheet. Bake until squash is tender all the way through, especially at the long end. This will vary depending on the size of your squash, ~35-45 minutes.
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!
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
8-10 servings
ingredients
4 lbs butternut squash (~2 squash)
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
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
1. Preheat oven to 375 ˚F. Cut butternut squash in half lengthwise and scrape out seeds. Brush with olive oil and place cut side down on a foil-lined baking sheet. Bake until squash is tender all the way through, especially at the long end. This will vary depending on the size of your squash, ~35-45 minutes.
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/
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/
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