What autumnal recipe do you turn to when you're staring at a mountain of apples, peaches and butternut squash? You know they should work perfectly together. Those wonderful fall flavors are begging to be combined. But how?
With just a few extra ingredients — say, some fragrant ground cinnamon — these wonders of produce will easily become one of your favorite autumn side dishes.
3 cups butternut squash, cubed
1 large cut apple (Honeycrisp is our favorite)
1 medium cut ripe peach
2 teaspoons of ground cinnamon
2 teaspoons of table salt
3 tablespoons of butter (we used Smart Balance buttery spread made with extra virgin olive oil)
Fill medium-size pot halfway with water and bring to a boil.
Add 3 cups of cubed butternut squash and boil until soft (typically about 5 to 8 minutes).
Add cut apple to pot for 1 minute.
Turn off stovetop and drain contents into a strainer.
Place empty pot back on stovetop and add two tablespoons of butter
Add butternut squash and apple to pot.
Turn stovetop on to a low temperature.
Use large fork and mash the contents until completely crushed.
Add cut-up peach and mix for about 2 minutes.
Add 1 teaspoon of cinnamon, 1 teaspoon of salt, 1 tablespoon of butter and mix for 1 minute.
Turn off stovetop and let stand for 2 minutes.
Add 1 teaspoon of cinnamon and 1 teaspoon of salt.
Mix thoroughly for 2 minutes and let stand for 2 minutes.