Spiced butternut squash puree recipe

Recipe for spiced butternut squash puree in our easy vegetarian recipes collection.

Recipe ingredients

• 4 pounds butternut squash, about 2 medium squash, or another type of winter squash, or about 25 ounces of canned pumpkin
• 1/2 teaspoon olive oil
• 1 tablespoon ground fennel seeds
• 3/4 teaspoon ground cardamom
• 1 tablespoon green chili peppers, minced, or 1/8 teaspoon cayenne pepper
• 2 tablespoons maple syrup, or to taste
• 1/4 teaspoon sea salt
• 3 tablespoons lime juice, from 2 fresh limes, for garnish

How to make spiced butternut squash puree

• Wash squash. Place whole squash in the oven and bake at 375 degrees F. No need to preheat the oven.
• Bake until the entire squash is very soft. Test with a fork. This could take around an hour, but test to be sure the squash is soft so that it will puree very easily.
• Cut open, seed and peel the cooked squash. The squash should be very tender when it is fully cooked.
• Place the pulp in a food processor and puree. Alternatively, puree by hand in a bowl with a hand mixer or a potato masher. If it is not very soft, then it is better to use the food processor because it can puree better.
• Heat a skillet over medium-high heat and add oil.
• Add the fennel seed, cardamom and the chilies.
• After a few seconds, add the squash puree, maple syrup and salt.
• Cook, stirring frequently, until thickened and heated through, about 5 minutes.
• Before serving, sprinkle with lime juice.

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