- 1 (1½ to 2 pounds) – butternut squash , halved, seeded, and cut into 2- or 3-inch chunks
- 2 – crisp apples, peeled, quartered, cored, and cut into ½-inch chunks
- 2 tablespoons – unsalted butter
- 2 tablespoons – honey
- ½ teaspoon – coarse salt
- 1 teaspoon – minced fresh herb leaves , to match the honey (optional)
Place the squash in a steamer set over an inch or more of boiling water. Cover and steam for 15 minutes, until almost tender. Add the apples to the squash, cover, and steam for about 15 minutes longer, or until the squash and apples are fork tender.
Let cool slightly. Select the chunks of squash from the steamer. Scoop the squash flesh from the skins, or if preferred cut the skin from the flesh with a paring knife. Transfer the peeled squash and the apples to a large saucepan.
Add the butter and honey, and with a potato masher or a big wooden spoon, roughly mash the squash and apples, leaving some chunks of each. Add the salt. Sprinkle with the fresh herb of choice.
This is a great place to show off your most fragrant, interesting honey varieties. I love it with sage, rosemary, or oregano honey, but star thistle, wildflower, and many others will come through loud and clear as well.