Name: Pumpkin and Apple Puree
Prep time: 10 min
Cook time: 30 min
Yield: 4 cups
Cuisine: Dairy-free
Ingredients: 1 kilogram grey ghost squash (peeled, seeded and chopped into cubes); 4 apples (peeled, cored and chopped into cubes); juice from half a lime; 1/2 cup maple syrup; 2 cup water

Pumpkin and Apple Puree

This sweet and tangy puree can be used as a topping on bread and desserts, and also as a vegan egg replacer in baking recipes.

CourseBreakfast & Brunch, Desserts, Side dishes
CuisineDairy-free, Egg-free, Fish-free, Gluten-free, Mustard-free, Peanut-free, Seafood-free, Sesame Seed-free, soy-free, Sulphite-free, Top 8 Allergen-free, Tree Nut-free, Wheat-free
Ingredient/MethodFreezer Friendly, Kid Friendly, Vegan, Vegetarian

Servings	Prep Time
4cups	10minutes

Cook Time

30minutes

Servings	Prep Time
4cups	10minutes

Cook Time

30minutes

Ingredients

1kilogram grey ghost squashpeeled, seeded and chopped into cubes
4 applespeeled, cored and chopped into cubes
juice from half a lime
1/2cup maple syrup
2cup water

Instructions

Wash, remove seeds and cut the squash and apples in 1 inch pieces.
Place all ingredients into a saucepan and bring to a boil. Once boiling, reduce heat and allow to simmer until the fruits are soft and tender and water has reduced to about half.
Mash the fruits with a fork or potato masher. For a smoother puree, use an immersion blender.