Chai Spiced Winter Squash Puree
Cozy up with the warm and aromatic flavors of Chai Spiced Winter Squash Purée, a perfect side dish for chilly evenings or holiday feasts. This recipe transforms sweet, roasted butternut squash (or any winter squash like kabocha or acorn) into a velvety-smooth purée infused with a comforting blend of chai-inspired spices: cinnamon, cardamom, ginger, nutmeg, and cloves. Enhanced with a touch of honey or maple syrup for natural sweetness, and balanced by a dash of salt and pepper, this dish is equal parts savory and sweet. Creamy whole milk (or your favorite plant-based alternative) adds richness, while butter melts in for a luxurious finish. Ready in just over an hour, this easy yet elegant dish is perfect as a stand-alone side, a flavorful base for soups, or a stunning addition to your holiday table.
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Recipe Information
Ingredients
- 1 medium-sized butternut squash (or any winter squash, like acorn or kabocha)
- 2 tablespoons unsalted butter
- 0.5 cup whole milk (or any plant-based milk)
- 1 tablespoon honey (or maple syrup for vegan option)
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground cardamom
- 0.25 teaspoon ground ginger
- 0.125 teaspoon ground cloves
- 0.125 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves cut side down on the prepared baking sheet.
Roast the squash in the preheated oven for 40-50 minutes, or until the flesh is very tender and can be easily pierced with a fork.
Once roasted, allow the squash to cool slightly until it is comfortable to handle. Scoop the flesh out of the skin and discard the skin.
In a medium-sized saucepan over low heat, melt the butter. Add the roasted squash and mash it slightly with a wooden spoon or potato masher.
Pour in the milk and stir to combine. Use an immersion blender (or transfer the mixture to a blender or food processor) to puree the squash until smooth and creamy.
Return the puree to the saucepan (if you used a blender). Stir in the honey, cinnamon, cardamom, ginger, cloves, nutmeg, salt, and black pepper. Mix well to evenly distribute the spices.
Taste the puree and adjust seasoning if necessary, adding more salt, honey, or spices to suit your preference.
Cook over low heat for an additional 5 minutes, stirring occasionally, to allow the flavors to meld.
Serve warm as a side dish or use as a base for soups or casseroles. Garnish with a sprinkle of cinnamon or a drizzle of honey, if desired.
Nutrition Facts
Calories |
752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 1275 mg | 55% | |
| Total Carbohydrate | 133.0 g | 48% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 42.8 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 575 mg | 44% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 3041 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
