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Chai-Spiced Winter Squash Puree

Yield 6 servings (serving size: about 3/4 cup)
Any winter squash--including delicata, acorn, and kabocha--will work in this side dish. In this recipe, a touch of cumin lends depth to the spice mixture.

Ingredients

  • 10 cup (1-inch) cubed peeled butternut squash (about 3 3/4 pounds)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground cumin
  • Dash of white pepper
  • Dash of ground cloves
  • 2 large shallots, peeled and quartered
  • 1 large onion, cut into 1-inch pieces
  • 1/4 cup water
  • 1 tablespoon brown sugar

Nutrition Information

  • calories 204
  • caloriesfromfat 22 %
  • fat 4.9 g
  • satfat 0.7 g
  • monofat 3.4 g
  • polyfat 0.6 g
  • protein 3.5 g
  • carbohydrate 41.9 g
  • fiber 6.7 g
  • cholesterol 0.0 mg
  • iron 2.3 mg
  • sodium 212 mg
  • calcium 155 mg

How to Make It

  1. Preheat oven to 375°.

  2. Combine first 12 ingredients in a large bowl, tossing well to coat. Place squash mixture on a foil-lined jelly-roll pan. Bake at 375° for 50 minutes or until tender. Place squash mixture, 1/4 cup water, and brown sugar in a food processor; process until smooth. Serve immediately.