This is a super-tasty, super-easy sidedish for autumn and winter. The squash is rich in beta carotene, while the quinces and apples provide vitamin C and manganese. Butternut squash is a real powerhouse of nutrition. It’s rich in fiber with 1 cup yeilding 6 grams of fiber, plus it’s rich in vitamin C, folate, vitamin K, potassium and manganese. The coconut oil offers a nice boost of lauric acid with its anti-viral effects.
This dish serves six generously, and costs only $0.75 per serving.
roasted butternut squash, quince & apple puree
By February 1, 2009Published:
This is a super-tasty, super-easy sidedish for autumn and winter. The squash is rich in beta carotene, while the quinces and apples …
- 1 Medium-sized Organic Butternut Squash
- 1 Organic Quince
- 3 Organic Apples
- 3 Tablespoons Coconut Oil
- Pinch of Real Salt as Desired
- Preheat the oven to 400 º F.
- Peel, seed, clean and chop the butternut squash into 1-inch pieces.
- Peel, core and chop the apples and quince into 1-inch pieces.
- Mix the quince, apple and butternut squash together so their evenly distributed in a casserole dish.
- Dot the mixture with 2 tablespoons coconut oil.
- Bake the mixture until the fruits and squash are fork-tender.
- Pour the squash, apple and quince pieces into a mixer and, using the paddle attachment, mix until the squash is well blended. The apples and quince will remain slightly chunky.
- Add the remaining 1 tablespoon coconut oil, mix again and serve.