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Fresh Friday: Squash and Apple Puree Recipe

October 16, 2009

puree

One of fall’s first harvests, apples are easy to find and in season from the end of August through November.  With over 7,500 known varieties, it shouldn’t be difficult to find one suited to your needs and tastes.

Some varieties are prized for their juicing and cider-making applications, while others are used solely for cooking and baking.  But to many, nothing beats a crunchy, juicy apple in its solo state.  Sweet or tart, hard or mealy, apples are loaded with fiber and vitamin C, and they fit the bill for a healthy snack or part of a healthy meal.

Apples have made their way to orchards around the world, and countries in the Mediterranean are home to some of the oldest established cultivars. From the ancient Italian Annurca to Israel’s Ein Shemer, apples are found in art, poetry and recipes throughout the Mediterranean region and beyond.

Squash and Apple Puree

*serves 6*

This side dish pairs well with roasted fowl or fish. It can also be used as a spread with crostini and soft cheese.

Ingredients:

  • 3 pounds winter squash, peeled, seeded and cut into 1-2 inch cubes
  • 2 apples, peeled and quartered
  • Salt and ground pepper
  • 2 tablespoons orange zest, grated
  • Pinch of ground ginger and/or cinnamon (optional)
  • 2 tablespoons extra virgin olive oil

Preparation:

  1. Bring 1 inch of water to a boil in a medium saucepan.
  2. Put the squash and apples in a steamer basket, cover, and steam until the squash is soft, 15-20 minutes.
  3. Transfer to a bowl and mash together to the consistency you prefer.
  4. Season with salt and pepper and add the orange zest and cinnamon and/or ginger, if using.
  5. Finish with a swirl of olive oil.

Recipe by Marian Morash from The Oldways Table, adapted for Agora Foods International

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