Butternut Squash and Spiced Apple Purée

Name: Butternut Squash and Spiced Apple Purée
Cuisine: Israeli
Ingredients: 1.4 kg (3 lb) butternut squash; 6 rounded tablespoons apple sauce; 1 teaspoon sea salt; pinch of ground nutmeg; 20 grinds black pepper; 1 teaspoon mixed sweet spice or cinnamon; 1 teaspoon mixed sweet spice or cinnamon; 3 tablespoons fine dry breadcrumbs or matzah meal; 3 tablespoons fine dry breadcrumbs or matzah meal; 50 g (2 oz) grated well-flavoured cheese, such as mature Cheddar; 50 g (2 oz) grated well-flavoured cheese, such as mature Cheddar; 40 g (1½ oz) butter or margarine, melted; 40 g (1½ oz) butter or margarine, melted

Preparation info

Makes
6-7
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

This lightly spiced vegetable and fruit combination makes a perfect accompaniment to both poultry and meat. Topped with buttered crumbs and grated cheese, it becomes an unusual gratin that is satisfying enough to serve as a vegetarian entrée.

Ingredients

1.4 kg (3 lb) butternut squash
25 g (1

Asia
Israel
Side dish
Vegetarian

Method

Halve the squash and scoop out the seeds and any fibre. Cover with clingfilm and cook in the microwave on 100 per cent power for 16 minutes, or cover with aluminium foil and bake at 200°C (400°F/Gas 6) in a conventional oven for 45 minutes to 1 ho