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    You are in: Home / Recipes / Chai-Spiced Winter Squash Puree Recipe
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    Chai-Spiced Winter Squash Puree

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    KLHquilts's Note:

    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.

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    Units: US | Metric


    1. 1
      Preheat oven to 375.
    2. 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. 3
      Place squash mixture on a foil-lined baking sheet. Bake at 375 for 50 minutes, or until tender.
    4. 4
      Place squash mixture, 1/4 cup water, and brown sugar in food processor; process until smooth.
    5. 5
      Serve immediately.

    Ratings & Reviews:

    • on January 30, 2010


      We made this squash puree last night as a side dish to an Indian chicken recipe that we were making. DH, who was skeptical, was pleasantly surprised by how much he liked it. It was easy to make and had great flavor. We used a buttercup squash and halved some of the ingredients in the recipe to suit 5 cups of squash. We used 1 shallot and half a red onion, but kept all of the spice proportions as listed, with the exception of the cinnamon, which we halved. We also halved the water and brown sugar. This was a great way to use up winter squash. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chai-Spiced Winter Squash Puree

    Serving Size: 1 (282 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 190.3
    Calories from Fat 55
    Total Fat 6.1 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 216.3 mg
    Total Carbohydrate 35.4 g
    Dietary Fiber 5.6 g
    Sugars 8.2 g
    Protein 3.8 g

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