Chunky Butternut Squash & Apple with Honey

This recipe is just in time for Thanksgiving!


  •   1 (1½ to 2 pounds) – butternut squash , halved, seeded,   and cut into 2- or 3-inch chunks
  •   2 – crisp apples, peeled, quartered, cored, and cut   into ½-inch chunks
  •   2 T unsalted butter
  •   2 T. honey
  •   ½ tsp.- coarse salt
  •   1 tsp. minced fresh herb leaves , to match the honey   (optional)


DirectionsPlace   the squash in a steamer set over an inch or more of boiling water. Cover and   steam for 15 minutes, until almost tender. Add the apples to the squash,   cover, and steam for about 15 minutes longer, or until the squash and apples   are fork tender.

Let   cool slightly. Select the chunks of squash from the steamer. Scoop the squash   flesh from the skins, or if preferred cut the skin from the flesh with a   paring knife. Transfer the peeled squash and the apples to a large saucepan.

Add the butter and   honey, and with a potato masher or a big wooden spoon, roughly mash the   squash and ap-ples, leaving some chunks of each. Add the salt. Sprin-kle with   the fresh herb of choice.


Source: National Honey Board