This is a fine recipe...but why stop at such a small amout? What I do is wash and core the apples, I leave the peelings on, they give the applesauce a nice pink color. I fill up my largest pan with apples and add a little water to cover the bottom and cook until mushy. Then put it through a food mill or seive to get the skins out. Add sugar and spices to taste.

Reviewed On: Nov. 10, 2009

Maybe using butternut squash is the key. I used an heirloom squash, crookneck, and it was very bland, so I used a suggestion from another squash recipe and added alspice, nutmeg and ginger. It needed a lot of salt too. It helped a lot. I liked it fine, but my husband who is not fond of squash, didn't care for it and he is not a picky eater.

Reviewed On: Oct. 10, 2009

Overall this is very good and fresh tasting. I used 1 hot pepper (not sure what it was) and added some garlic. super and also very pretty when using multicolored tomatoes, i.e. yellow, purple, green (ripe, such as Aunt Ruby's German green). wonderful

Reviewed On: Sep. 28, 2009