Chai-Spiced Winter Squash Puree |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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From the March 2007 issue of Cooking Light. You can use any squash - acorn, butternut, pumpkin, whatever you've got on hand. I use larger amounts of ginger, cardamom, and cumin, but then I like strong flavors. Ingredients:
10 cups butternut squash (cubed in 1-inch cubes, about 3.75 pounds of squash) |
2 tablespoons olive oil |
1/2 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/4 teaspoon black pepper |
1/8 teaspoon ground ginger |
1/8 teaspoon ground cardamom |
18 teaspoons ground cumin |
1 pinch ground cloves |
2 shallots, large (peeled and quartered) |
1 onion, large (cut into 1-inch chunks) |
1/4 cup water |
1 tablespoon brown sugar |
Directions:
1. Preheat oven to 375.
2. Combine squash, olive oil, salt, cinnamon, black pepper, ginger, cardamom, cumin, cloves, shallots, and onion in a large bowl, tossing well to coat the vegetables.
3. Place squash mixture on a foil-lined baking sheet. Bake at 375 for 50 minutes, or until tender.
4. Place squash mixture, 1/4 cup water, and brown sugar in food processor; process until smooth.
5. Serve immediately.
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