Did you know that squash and apples go together like cranberries and oranges? When combined, I call it “Squashle Sauce” and it is super simple to make! It is a sweet rather than savory side dish so it is a nice contrast to stuffing, green bean casserole and the like.
First you need some butternut squash and some apples – this batch had 2 medium sized squash and 4 apples, but you can adjust to however much you want to make (this was a huge batch for a large crowd!
After washing the produce, peel the squash with a vegetable peeler and cut it into chunks, discarding the seeds and pulp. Peel and chunk the apples, discarding the core/seeds/etc.
Put water into the bottom of a large pan to about an inch deep – add the chunked up goodies. Bring to a simmer and cover. Stir frequently – add more water if needed to keep from scorching (lower the heat!) If it is too juicy, leave the lid off to allow it to cook down.
Use a fork to test for tenderness – you want to be able to pierce the chunks easily. Once they are tender enough, use a potato masher to, well, mash them!
Add butter, brown sugar, salt, spices – I use cinnamon and pumpkin pie spice, but ginger would be a nice addition, too!