Spiced Winter Squash Purée
Spiced Winter Squash Purée

Preparation time 20 minutes

Total time: 1 hour

Ingredients

  1. 1 mL (1/4 teaspoon) cinnamon, ground
  2. 1 mL (1/4 teaspoon) nutmeg, ground
  3. 2 mL (1/2 teaspoon) ginger, ground
  4. 30 mL (2 tablespoons) butter
  5. 30 mL (2 tablespoons) honey
  6. 30 mL (2 tablespoons) pure olive oil
  7. 3 large carrots, halved lengthwise and blanched
  8. 2 large acorn squash, halved
  9. 1 mL (1/4 teaspoon) allspice, ground
  10. 1 mL (1/4 teaspoon) crushed chili peppers

Directions

  1. Preheat the oven to 375oF (190oC).
  2. Using a tablespoon, scoop the seeds and filaments out of the squash. Place the squash halves, with the open side facing upwards, on a cookie sheet along with the carrot halves. Brush with vegetable oil. Bake for 45 minutes or until tender and golden brown.
  3. Let cool somewhat. Using a fork, scoop out the flesh. Combine the squash, carrots, honey, butter and spices in a bowl. Season with salt and pepper, to taste. Purée in a food processor until smooth and creamy.
  4. Serve as a side dish with meat and rice.
Suggestion for accompaniment: Serve with Seasoned Chicken Breasts.

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