Granny Smith apples add a balancing tartness to this rich and creamy squash purée
Apples aren’t just for crumbles or snacking and can be used in so many tasty fall dishes. Since they can last for weeks in your crisper, buy up as many local varieties as you can and take full advantage of the flavour and nutrients that these fresh fall treats have to offer.
Makes around 4 cups
This recipe was developed using a three-pound butternut squash. However, you can use any squash you wish and adjust the recipe accordingly.
- Preheat oven to 350 F.
- Line baking dish with parchment paper
- Split squash into four equal pieces. Scoop out any seeds and loose pulp.
- Add squash pieces to baking dish and bake in centre of oven for 90 minutes, flipping halfway through baking. Cook until exterior becomes dark golden and interior has softened.
- Remove squash from oven and let partially cool before using spoon to scoop the roasted squash out of its shell. Set aside.
- Discard of shell and any hard, darkened pieces.
- 1 tablespoon coconut or olive oil
- 3 shallots, roughly chopped
- 2 Granny Smith apples, cored, peeled and cut into large pieces.
- 1 teaspoon freshly ground black pepper
- 2 teaspoons red chili flakes
- 2 teaspoons flaked salt
- 2 teaspoons ground cardamom
- 1 teaspoon ground coriander
- 1 litre vegetable stock
- 355 ml can full-fat coconut milk
- Heat large pot on medium heat.
- Add oil and let warm before adding shallots
- Let caramelize, stirring occasionally, until edges start to darken.
- Stir in chopped apples and increase heat to high.
- Stir in seasoning and let cook for around a minute before adding vegetable stock, coconut milk
- Bring up to a boil and let cook until apples are fork tender (around 5 minutes).
- Blend in batches until smooth.
- Test salt levels and add more if needed before serving.
- Top with coconut cream, chopped herbs and crumbled cheese before serving.