Moroccan-Spiced Squash Puree

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: February 2008

Ingredients

  • 1 butternut squash (about 2-1/2 lb)
  • 2 tablespoons vegetable oil
  • 1 onion finely diced
  • 2 garlic cloves minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1 teaspoon paprika
  • 2 tablespoons butter

Method

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.)

Nutritional facts Per serving: about

  • Sodium 197 mg
  • Protein 3 g
  • Calories 223.0
  • Total fat 13 g
  • Cholesterol 15 mg
  • Saturated fat 4 g
  • Total carbohydrate 29 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 23.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 269.0
  • Vitamin C 60.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Moroccan-Spiced Squash Puree

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