Squash and Apricot Puree

Soak the apricots in hot water for 1 hour to soften them. Drain the apricots. In a medium, heavy saucepan, heat the sugar and oil over high heat until the sugar is melted and pale caramel in color. (Don’t worry if some sugar solidifies. It will melt as the onions cook.) Add the onions, reduce heat, and cook, stirring occasionally, until tender, about 10 minutes.

Add the squash and water and cook until the squash is tender, about 20 minutes. Add the apricots, lemon juice, and cinnamo

Soak the apricots in hot water for 1 hour to soften them. Drain the apricots. In a medium, heavy saucepan, heat the sugar and oil over high heat until the sugar is melted and pale caramel in color. (Don’t worry if some sugar solidifies. It will melt as the onions cook.) Add the onions, reduce heat, and cook, stirring occasionally, until tender, about 10 minutes.

Add the squash and water and cook until the squash is tender, about 20 minutes. Add the apricots, lemon juice, and cinnamo