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

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Instructions

1. Heat the butter in a 4-quart saucepan over medium-high heat. Add the onion and cook until the onion is tender-crisp.
2. 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.
3. 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.