| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 182 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 3 g |
| Sugar | 19 g |
| Protein | 4 g |
| Cholesterol | 17 mg |
| Sodium | 69 mg |