Chai-Spiced Winter Squash Puree

By Bostoncook

Ingredients

• 10 cups butternut squash (about 3 3/4 pounds), in 1-inch pieces
• 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
• 1 Dash white pepper
• 1 Dash ground cloves
• 2 large shallots, peeled and quartered
• 1 large onion, cut into 1-inch pieces
• 1/4 cup water
• 1 tablespoon brown sugar

Details

Servings 6

Preparation

Step 1

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.

3. Place squash mixture, 1/4 cup water, and brown sugar in a food processor; process until smooth. Serve immediately.

Notes: this was delicious! Spices were wonderful. Made with sweet potatoes, which probably diluted the spices a bit - next time would up those. Would also thin out a bit more. Would be good with squash too, I imagine, but I liked it with the potatoes. Macy loved these!