Chai-Spiced Winter Squash Puree

recipe
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.

Yield:

6 servings (serving size: about 3/4 cup)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 375°.

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.

Note:

Jennifer Martinkus,

March 2007
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