Prep time: 10 minutes
Cook time: 20 minutes
1 medium butternut squash, peeled and diced
2 small Gala or McIntosh apples, peeled and chunked
1 tablespoon lemon juice
½ teaspoon cumin
1 teaspoon cinnamon
salt and pepper to taste
3 medium apples, sliced, to serve with the spread
In a large saucepan, add the prepared squash and apples, and cover with water to 1 inch above the ingredients. Boil until the ingredients are very soft, around 20 minutes. Drain through a colander and reserve the cooking liquid.
Mash the cooked squash and apple together with a strong fork or potato masher. Add the lemon juice, cumin, cinnamon, and season with salt and pepper to taste. Add some of the reserved liquid to loosen the dip, if needed.
Separate the squash spread between two bowls and garnish with chopped green onion and cilantro.
Serve with sliced apples or challah slices, if using, on the side.
Optional: Challah bread, sliced, to serve with the spread
Garnish: Chopped green onion and cilantro
Potato masher (or strong fork)
2 medium serving bowls
Small serving plate
Medium serving plate