Chai-Spiced Winter Squash Puree

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 204
  • Calories from fat: 22%
  • Fat: 4.9g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 3.5g
  • Carbohydrate: 41.9g
  • Fiber: 6.7g
  • Cholesterol: 0.0mg
  • Iron: 2.3mg
  • Sodium: 212mg
  • Calcium: 155mg


  • 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


  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.
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