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- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 servings
Share This Recipe
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 servings
Ingredients
2 tablespoons butter
1 small onion, chopped (about 1/4 cup)
3/4 cup Swanson® Chicken Broth (Regular, Natural Goodness¿ or Certified Organic)
1 tablespoon packed brown sugar
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
1 pumpkin or calabaza squash (about 2 1/2 pounds), peeled, seeded and cut into 1-inch pieces (about 5 to 6 cups)
2 medium Macintosh apples, peeled, cored and cut into 1-inch pieces
Directions
- Heat the butter in a 4-quart saucepan over medium-high heat. Add the onion and cook until the onion is tender-crisp.
- Stir the broth, brown sugar, thyme, black pepper and pumpkin in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pumpkin is tender.
- Stir the apples in the saucepan. Cook for 5 minutes or until the apples are tender. Mash the pumpkin mixture, adding additional broth, if needed, until desired consistency.
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