"This is a way to get my daughter, Clara, to eat squash, and we all love it. It's so adaptable; I just sprinkle the squash with cheese or croutons or maybe even a drizzle of pureed cranberries." -Molly Swetnam-Burland, Brunswick, ME
Cooking Light NOVEMBER 2004
Combine chicken broth, butternut squash, and sweet potatoes in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until squash and potato are tender. Remove squash and potato from pan with a slotted spoon, reserving broth. Mash squash mixture to desired consistency.
While squash and potato cook, melt 1 teaspoon butter in a medium nonstick skillet over medium-low heat. Add the onion and apple; cook 20 minutes or until lightly browned, stirring occasionally. Remove onion mixture from pan; set aside. Increase heat to medium-high. Melt remaining 3 teaspoons butter in pan. Add flour; cook for 5 minutes or until golden brown, stirring constantly with a whisk. Gradually add 1 cup reserved broth, and cook for 3 minutes or until slightly thickened.
Add the thickened broth mixture, mashed squash mixture, onion mixture, salt, and pepper to remaining broth in Dutch oven. Cook over medium heat 5 minutes, stirring occasionally.
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