Oct
14
2010

winter squash with apples

The recipe below was sent to me by Randy Held – one of my dear clients turned chef extraordinaire.  Randy has been trading in his cookies, cake and candy for delicious, healthy recipes that satisfy his taste buds and provide an array of good nutrition for him and his family.  This recipe calls for winter squash – which contains vitamins A, E, B6,  folate, niacin, calcium and magnesium. It is also complimented by apples which are loaded with potassium and quercetin, a type of antioxidant that has been shown to have brain boosting benefits by protecting cells from damage.  Both butternut squash and apples are high in fiber.

Thanks Randy for sharing this yummy recipe with the Holistic Nutritionista community!

Ingredients:

1 squash, about 2lbs

2 apples

1 tablespoons butter (olive oil)

1/4 tsp of sea salt

A smooth surfaced squash variety such as butternut or delicata makes peeling easier, but you can successfully use any winter squash. Cut a 2 – 3 lb squash in half and remove the seeds.

Peel the squash and cut the squash meat into small cubes – about 3/4″.

In a non-stick pan large enough to hold the squash cubes easily, melt the butter (olive oil) over medium heat and add the squash. Sprinkle with 1/4 teaspoon salt.

Stir occasionally, so most of the squash is lightly browned. Continue cooking for 15 minutes.

While the squash cooks, cut 2 apples into 3/4″ cubes. Peel or not, as you wish. Add the apples to the squash, stirring to mix well. Continue to cook, stirring occasionally, until both squash and apples are tender – about 10 minutes. Actual cooking time will depend on the variety of apple used. Correct seasoning, if necessary.  Add cinnamon for extra flavor.

Serve warm or at room temperature.

Enjoy!

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