If you’re anything like me, you like to blend many flavors together into a taste set apart from the average. With healthy flavors of fenugreek, allspice, cinnamon and maple syrup, you’ll love this recipe for Sweet Mashed Butternut Squash.
When you shop for your squash for this recipe, find a fairly big one with no bruises, cuts or seeping spots. Intact squash will keep for quite a while before getting any soft spots; just keep it in a cool dark place, like a pantry, for 1-3 months. Even though butternut squash is the longest keeper in the squash family, check on it because it is hard to know exactly how old a squash is when you buy it.
If you happen to live near a Trader Joe’s, you must go get your squash there. In my opinion, they have the best butternut squash and at the right price. I paid $1.99 for this one. At a regular grocery store you’d pay for it by the pound and it could cost up to $5.00!
Without further ado here is the recipe.
- 1 large butternut squash
- 1 tablespoon organic ghee
- 1 large shallot, peeled and sliced thin
- 2 cloves garlic, crushed and finely chopped
- 2 tablespoons maple syrup
- Himalayan salt
- Freshly ground black pepper
- 1 teaspoon fenugreek
- 1/2 teaspoon allspice
- 1/2 teaspoon cinnamon
- Preheat oven to 350°
- Line a baking sheet with parchment paper
- Cut butternut squash in half lengthwise. Place cut side on baking sheet. Bake for 30-40 minutes or until skin is lightly browned and starts to bubble. Remove from the oven and let the squash rest for a few minutes.
- Remove the peel from the squash. Set squash aside.
- Heat ghee in a sauté pan over medium heat.
- Add sliced shallot to the pan. Cook for five minutes stirring frequently. Season with salt and add the garlic. Cook and stir for 1 more minute.
- Stir in the spices and black pepper. Add the maple syrup and turn the heat to low.
- Add the squash to the pan in chunks and stir to mix. Cook for a minute and then transfer to a food processor fitted with a metal blade.
- Process until smooth. Return to pan if desired to further warm it or serve right away.
Wood, Rebecca; The New Whole Foods Encyclopedia, 1999
http://www.eatbydate.com, ” How long does squash last?”