Mashed Butternut Squash and Apples

Preparation info

  • Difficulty


  • Serve


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Serve this side dish with any entree, and also think about leftovers for a healthful snack or a dessert.


  • 2 medium butternut squash, peeled, seeded and coarsely chopped
  • 4 organic apples, cored and coarsely chopped
  • 3 tablespoons organic trans fat-free margarine or butter
  • 3 tablespoons local, pure maple syrup
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ cup walnut pieces
  • Sea salt


Bring a large covered pot of water to a boil over high heat. Add the butternut squash, cover, and cook for about 15 minutes or until not quite tender. Add the apples, cover, and cook for another 5 minutes, or until the squash is tender-soft. Drain and return the squash and apples to the cooking pot. Add the margarine, the maple syrup, cinnamon, ginger, walnut pieces, and a little sea salt. Using a potato masher, mash until chunky-smooth. Taste for seasonings.