Roasted Butternut Squash, Quince & Apple Puree

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 Jenny Published: February 1, 2009

    This is a super-tasty, super-easy sidedish for autumn and winter.   The squash is rich in beta carotene, while the quinces and apples …

    Ingredients

    • 1 Medium-sized Organic Butternut Squash
    • 1 Organic Quince
    • 3 Organic Apples
    • 3 Tablespoons Coconut Oil
    • Pinch of Real Salt as Desired

    Instructions

    1. Preheat the oven to 400 º F.
    2. Peel, seed, clean and chop the butternut squash into 1-inch pieces.
    3. Peel, core and chop the apples and quince into 1-inch pieces.
    4. Mix the quince, apple and butternut squash together so their evenly distributed in a casserole dish.
    5. Dot the mixture with 2 tablespoons coconut oil.
    6. Bake the mixture until the fruits and squash are fork-tender.
    7. 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.
    8. Add the remaining 1 tablespoon coconut oil, mix again and serve.

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