Recipe by KLHquilts
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.
Top Review by Dr. Jenny
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!
- 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 See How It's Made
- Preheat oven to 375.
- 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.
- Place squash mixture on a foil-lined baking sheet. Bake at 375 for 50 minutes, or until tender.
- Place squash mixture, 1/4 cup water, and brown sugar in food processor; process until smooth.
- Serve immediately.