Chai-Spiced Winter Squash Puree |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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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