Apple Butternut Sauce with Sage and Cinnamon

I have this habit of absolutely refusing to turn the heat on until we have to — aka five degrees away from the pipes freezing. It drives my husband crazy.

I just don’t like the feel of the dusty heat all blasting down on me, or how quickly it gets stuffy and you can’t even open a window. Summer heat, stinky sweaty heat, I love. But indoor heat is just a necessary evil. There are other ways to get warm, like cozy sweaters and tea, snuggling.

And cooking. Doesn’t cooking always make you feel warm? When the kitchen is full of spicy aromas and the stove burners are glowing, you can’t help but feel snug. This is a sauce is the kind that keeps you warm from the inside out. But it also tastes so good when it’s right out of the fridge.

A few weeks ago I mentioned that I like my applesauce spicy and chunky. And I know that everyone has their favorite applesauce recipe, so wanted to share mine. Like sharing playlists and books and running paths.

I swear it tastes like an apple and pumpkin pie were baked in the same pan, but with a lot less effort. You can even cheat and buy cubed butternut, which I may or may not have done. No judgement please, I had midterms this week.20151011_084210 (1)

You can eat it warm or cold, and if you eat it cold, eat it with plain yogurt. I just love applesauce and yogurt together.  Make a bowl of this, and then crawl back into bed with a good book.  What is everyone reading lately? I recently re-read Still Alice and I just downloaded Rainbow Rowell’s newest book. I just love her, don’t you? I kind of want to make some Carry On, Simon themed foods now.


Apple Butternut Sauce with Sage and Cinnamon

Yield: 4.5 - 5 cups


  • 4 cups of cubed butternut squash
  • 6 cups of honeycrisp apples, peeled, cored, and sliced (about 6-8 apples, depending on the size)
  • 4 tbsp packed brown sugar
  • 1 tsp cinnamon
  • 2 tsp vanilla
  • 7-8 medium sized sage leaves


  1. Put the apple, squash, and sage in a large, deep skillet. Add a little water just go coat the bottom of the pan, about 3/4 cup.
  2. Cook, covered, on medium heat, for about 12-15 minutes.
  3. Stir in the brown sugar and cinnamon, and continue to stir for about 3-4 minutes. Add the vanilla and stir for another minute or so. Replace the lid.
  4. Continue to cook for about 15-18 more minutes, stirring once or twice.
  5. Remove from heat and stir for about 2-3 minutes. If you don't like it quite so chunky, you can break it up a little with your spoon.
  6. Serve with love.

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