Butternut squash, apple, and onion are simmered together, then pureed with spiced red wine, mixed with cranberry juice-reconstituted raisins, and topped with creamy fresh goat cheese. Try using a combination of regular and golden raisins, or Craisins®. This dish is sure to make an elegant accoutrement!
Ingredients
- 1 tablespoon butter
- 1 sweet onion, chopped
- 1 butternut squash – peeled, seeded, and cubed
- 2 Gala apples, cored and cubed, or more to taste
- 1 cup water, or more as needed
- salt and ground black pepper to taste
- 1 cup red wine
- 1/2 cup cranberry juice
- 1/2 cup water
- 1 tablespoon mulling spices
- 1 1/4 cups raisins
- 8 ounces chevre (soft goat cheese), crumbled
Directions
- Melt butter in a large pot over medium-high heat. Cook and stir onion in hot butter until translucent and soft, 5 to 10 minutes. Stir butternut squash, apples, and 1 cup water into onion mixture. Bring to a boil; reduce heat to low and simmer until apples are tender, 10 to 15 minutes.
- Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer puree to a bowl and season with salt and pepper to taste.
- Stir wine, cranberry juice, and 1/2 cup water together in a saucepan. Bring wine mixture to a boil; add mulling spices, reduce heat to low, and simmer for 2 minutes. Add raisins and simmer until plumped, 5 to 10 minutes. Drain and discard wine mixture.
- Stir raisins into squash puree and top with goat cheese.