Monday, April 13, 2009

Squash Puree

*squash puree is shown here drizzled with a balsamic reduction-the acidity really compliments the buttery sweetness.

This is an easy, versatile recipe that delights both adults and children. It can be a side dish or the main event. Feel free to experiment with addind different herbs and spices, the squash is a great backdrop for a variety of flavors.

Squash Puree

1 Kabocha Squash or 1 Lg Butternut Squash (really you can use any variety that you fancy just make sure you have about 2 1/2 cups of chopped squash once you have peeled and de-seeded)
4-5 tbsp ghee
1 tbsp maple syrup
1 tsp turmeric
1-2 leaves fresh sage or 1 tsp dried
1 medium yellow onion, chopped
salt and pepper to taste

Preheat oven to 400.
Peel, de-ssed and chop squash into 1 inch pieces. Place in a shallow baking dish along with the rest of the ingredients, dispersing the tablespoons of ghee evenly over the top. Pour about a quarter cup of water or vegetable stock over the squash and cover the dish with foil. Bake for about 1 hr, checking occasionally to make sure it's not burning or drying out to much, add water as needed. Once you can stick a fork easily through a piece of squash they are finished baking. Remove from oven and puree using a blender or food processor. Check for seasoning and adjust to your taste. Stir in extra ghee if the puree seems a bit dry then serve over rice and steamed greens or enjoy as is.

*other spice/herb suggestions-simply replace the turmeric and/or sage with any one of these or a combination.


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