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Elegant Thanksgiving Squash Side Dish


"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!"
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40 m servings 205 cals
Original recipe yields 12 servings

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  1. 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.
  2. 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.
  3. 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.
  4. Stir raisins into squash puree and top with goat cheese.

Nutrition Facts

Per Serving: 205 calories; 6.8 g fat; 30 g carbohydrates; 5.6 g protein; 17 mg cholesterol; 112 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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I used golden raisins but would use Craisins® in the future. There's one confusing step to this recipe which was a bit of pain to correct. In step #3, it says to "drain and discard wine mixtur...

I found the directions confusing, I wish they would be broken down into more steps. my raisins did not turn out very well, at all.

Much enjoyed on thanksgiving, I would recommend this.