Moroccan-Spiced Squash Puree
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 223 |
| pro | 3 g |
| total fat | 13 g |
| sat. fat | 4 g |
| carb | 29 g |
| fibre | 5 g |
| chol | 15 mg |
| sodium | 197 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 14 |
| vit A | 269 |
| vit C | 60 |
| folate | 23 |
Strong-flavoured spices match well with the natural sweetness of squash. Squash is not only tasty but also a rich source of beta-carotene, potassium and fibre.
Ingredients
- 1 butternut squash, (about 2-1/2 lb)
- 2 tbsp vegetable oil
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp ground ginger
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1 tsp paprika
- 2 tbsp butter
Preparation
Peel and seed squash; cut into about 1-inch (2.5 cm) cubes. Set aside.
In large saucepan, heat oil over medium heat; cook onion, garlic, cumin, ginger, cayenne and salt for about 8 minutes or until softened.
Stir in squash; cook, stirring, for 2 minutes. Add paprika and 3/4 cup (175 mL) water; cover and simmer for 15 minutes or until very tender. Stir in butter. Using potato masher, mash until smooth. (For smoother consistency, puree in food processor.)
In large saucepan, heat oil over medium heat; cook onion, garlic, cumin, ginger, cayenne and salt for about 8 minutes or until softened.
Stir in squash; cook, stirring, for 2 minutes. Add paprika and 3/4 cup (175 mL) water; cover and simmer for 15 minutes or until very tender. Stir in butter. Using potato masher, mash until smooth. (For smoother consistency, puree in food processor.)
Source : Canadian Living Magazine: February 2008
- Keywords : Sides; Vegetarian; Squash; Onions; Garlic;
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