Butternut Squash with Apples and Raisins

Gerson Holiday Recipes

This excellent holiday dish comes from our Gerson Therapy Cookbook and is brimming with health benefits.

Winter squash varieties are shown to regulate the release of sugar in the digestive tract and lessen overall glycemic response to meals. The rich yellow and orange color contains an array of carotenoids that can be converted into active forms of vitamin A and have antioxidant properties. Winter squash is also high in pectin, making it a great source of fiber. Pectin, also bountifully found in apples, are associated with greater feeling of satiety following intake of pectin-rich foods.


3-4 Servings


  • 1 medium butternut squash, peeled, seeds removed, cubed
  • 1 Fuji apple, core removed, cut into bit-sized pieces
  • 1/2 cup plumped raisins (see Plumped Fruit recipe, page 45 of Gerson Therapy Cookbook)
  • 3-4 cloves garlic, minced
  • 1/2 cup orange juice
  • 1 teaspoon allspice (optional)


  • Put all ingredients into a pot and cook on medium heat until the orange juice begins to simmer.
  • Maintain a low simmer, cover and cook for 40 minutes. If squash cannot easily be cut through by the time the juice is simmered away, add a little more orange juice or purified water and continue to lightly simmer.


  • Add 1/2 onion (diced or thinly sliced) to bring more of a savory taste to this sweet dish.
  • Serve left overs on your morning oatmeal

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 Post by: Nicole Ferrer-Clement


Category: Blog, Diet, Nutrition & Recipes · Tags:

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