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Five-Spiced Squash Puree September 14, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

I have a few bags of roasted squash in my freezer from last falls harvest. I am always looking to new ways to eat it and this was a hit. I posted the recipe as though you were using fresh squash. This is from Big City Cooking by Matthew Kenney.

Ingredients:

Spice mixture:

  • 1 tbsp fennel seed
  • 5 whole star anise
  • 1 tbsp anise seed
  • 1 tbsp ground cinnamon
  • 1 tbsp ground black pepper
  • 1 tbsp ground cloves

Squash:

  • 1 large butternut squash
  • 2 tbsp butter
  • 2 tbsp maple syrup
  • 2 tsp salt

photo 1 (1)

Directions:

Grind the fennel seed, star anise, and anise seed in a spice grinder. Combine with cinnamon, pepper and cloves and set aside.

Preheat the oven to 325. Lightly oil a baking sheet with olive oil. Halve the squash, remove the seeds and roast until it is soft (about 40-50 minutes). Allow the squash to cool for 15 minutes. Remove the flesh and transfer to a blender. Add the butter, syrup, salt and 1 tsp of the spice mixture (the rest can be stored for later use) and blend.

photo 2 (1)

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