Whipped Acorn Squash and Apple Puree with Maple Browned Butter

With Thanksgiving right around the corner everyone is trying to put together the perfect menu. Thinking about all the sides that need to go along with the perfectly cooked turkey. Well if you want to try a little something different this is it. I roast the acorn squash along with the apples just until they are a little golden and tender with olive oil, herbs, cinnamon and a little maple syrup. Puree it all in the food processor with a touch of cream and stock just to give it a little extra richness and let me tell you…..It is the best!!!! Perfectly sweet and savory and herby. The pools of maple brown butter just gives it that extra love that it needs. I’m obsessed!!

Ingredients

• 1 acorn squash, peeled, seeded and large dice
• 2 apples, peeled and large diced (I like McIntosh but pick your favorite)
• 2 tbsp. olive oil
• 1 tbsp. sage
• 1 tsp. thyme
• salt and black pepper
• 1 tsp. cinnamon
• 2 tbsp. maple syrup
• 3 tbsp. heavy cream
• 2 tbsp. chicken or vegetable stock (unsalted)

Directions

Preheat the oven to 350 degrees.

On a large sheet pan spread out the acorn squash and apples. Drizzle the olive oil over the top and season with the salt pepper and cinnamon. Pour the maple syrup over the top and sprinkle in the herbs. Toss all together and lay out evenly. Roast for 20-25 minutes just until everything is fork tender.

In the food processor with a metal blade attachment add the squash and apples along with the cream and stock and puree until really smooth making sure to scrape down the sides. Spoon into your favorite dish and top with the maple brown butter.

Maple Brown Butter

• 4 tbsp. butter unsalted
• 2 tbsp. pure maple syrup
• 2-4 sage leaves
• salt and pepper to taste

In a small sauce pan melt the butter over medium heat. When it starts to foam up take a spoon and remove the foam. Let it continue to go on medium low heat until little brown bits start to form at the bottom and it smell just delicious and nutty. Add in the whole sage leaves and maple syrup and let it cook for a couple more minutes. Remove the sage leaves from the butter and place on a paper towel just to collect some of the butter. Spoon the butter over the puree and use the sage leaves as garnish! Enjoy!!