I was thinking about what convenience items are worth the spurge. I especially was thinking about it while trying to get the knife through some butternut squashes. Those suckers are definitely tough to cut so it can be your call if you want to save some dollars and halve the squash yourself, orrrr if you want to pay to get it all skinned and chopped. I cut through them but didn’t peal before roasting. It was super easy to scoop it out once they were cooked.
Ingredients: (makes ~4-6 servings)
2 small butternut squash
2 large apples, pealed & chopped
1/2 yellow onion, chopped
2 tbs butter
1 1/2 cups veggie stock
3 tbs half and half
Preheat the oven to 400-degrees.
Cut the squash in half and roast for 45-60 minutes.
In a large pot, heat to medium high heat and add in the apples and onion with butter. Cook for 10 minutes until the onions are translucent and the apples are soft. The butter will get all bubbly and brown.
Scoop out the squash seeds and spoon the squash pulp into the pot with the apples and onion.
Add in the stock and cook for 5 minutes or so.
Transfer into a blender or blend with an immersion blender then return to the pot.
Season with salt and pepper. Add more stock if it is too thick for your liking.
Add in the cream and stir well.
I loved this. It was so good with a touch of sweetness from the apple and I toasted some sourdough for dunking. I froze the rest and will be so glad to pull it out of the freezer some day when I’m not into making dinner. I know, the apples just keep appearing…that’ll be over soon.
Bailee oversaw the whole operation. She likes to know what is happening in the kitchen if there’s food around and she wanted to say hi.