Puree of Winter Squash and Apples

How to Read a French Fry, p. 215

4 cups roasted squash pulp

4 tablespoons (1/2 stick) butter

Salt

1 tart green apple, such as Granny Smith, peeled, cored, and coarsely chopped

Roast the squash cut side-down in just enough water to cover the bottom of the pan for about an hour.

Then the pulp just scoops right out!

Combine the squash pulp and butter in a food processor and puree until smooth. Season to taste with salt. Add the apple and pulse just to finely mince the apple into the puree.

It's a great balance of squash and apple!

Spoon into a warmed serving bowl and serve immediately.

I served it as a side to some Zatarains yellow rice for a sunny little dinner.

My Rating: 4/5 "What a great combination! Sweet but mellow, light but satisfying. The butter ties everything together in a meaningful way. Grown-up applesauce!"