When you need a simple yet tasty side dish, try this roasted squash puree. The squash halves are roasted in the skin (no cubing required!) after which the puree flavor is intensified with tons of spices. Any type of winter squash could be substituted in this recipe but it won't be quite as sweet so look for the kabocha. By the way the puree pairs perfectly with yesterday's Crazy Glazy Pork Tenderloin!
Spiced Squash Puree
1 medium Kabocha squash, cut in half and seeds removed
1/2 tsp. extra virgin olive oil
1/4 tsp. ground ginger
1/4 tsp. cumin
1/8 tsp. cinnamon
dash of ground cloves
1-2 tbsp. low sodium chicken broth (if necessary)
salt & pepper, to taste
1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and spritz with non stick spray.
2. Brush each squash half with a 1/4 tsp of olive oil and season with salt and pepper. Place flesh side down on baking sheet.
3. Bake squash until very tender, about 40 minutes (fork should easily pierce skin).
4. Remove squash from oven and let sit until cool enough to handle.
5. Use a large spoon to scrape out squash from skin into a large bowl. Add in spices and salt & pepper. Stir until well blended.
6. Stir in chicken broth if puree seems thick.
7. Taste to adjust for seasonings. Serve warm.