3 cups butternut squash, peeled and cut into 1/2-inch cubes (can sub sweet potatoes)
1/2 cup water
2 cups (~2 small) firm apple (such as Gala), cored and cut into 1/2-inch cubes
1 tbsp. butter*
1/4 to 1/2 tsp. salt (to taste)
2 tbsp. honey
2 tsp. cider vinegar
* You can substitute canola oil if you want/need to avoid dairy; I don't because I think the butter lends a richer flavor to the dish.
Place butternut squash and water in a large skillet and heat over high heat to boiling; reduce heat, cover and simmer 5 minutes; drain squash. In same skillet, melt butter over medium heat. Return squash to pan and cook about 5 minutes; add apples and continue cooking for about 8 minutes, stirring occasionally, until soft but not mushy. Reduce heat to medium-low and add salt, honey, and cider vinegar, coating the squash and apples thoroughly. Cook for 1-2 minutes and serve.
Servings: 4 (3/4 cup per serving)
138 calories, 30 grams carbohydrate (3 grams fiber), 1 gram protein, 3 grams fat (2 grams saturated). This dish is also an excellent source of Vitamin A and Vitamin C.
Written by Michelle Baglio of Optimal Nutrition and Health (Google+). All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.