Tuesday, March 4, 2014
Moroccan Butternut Squash Purée
The weather is so cold and I had this little squash in my fridge screaming to get puréed so I researched recipes for something yummy and decided to make this and turn my purée into an aromatic delightful Moroccan dish with cinnamon and ginger. It's silky smooth with a little kick and the spices give it a indian flavor kind of flare. the red pepper flakes add spiciness and a bit of heat. I should rename it but I like that is warm, perfect for this cold winter days.
Fix yourself a bowl of this easy to make easy recipe and stay warm this long winter.
Warm Moroccan Butternut Squash Purée
Ingredients: Small squash cut into cubes, 1 shallot sliced, 3 small garlic cloves minced, 1 tsp Paprika, 1 tsp red pepper flakes, 1 tsp cinnamon, 1 tsp black pepper, 1/
2 tsp minced ginger, 3 cups of chicken broth or vegetable broth(vegetarian), 1 tbsp of olive oil.
Put all ingredients into a saucepan and cook on low/medium heat until squash is tender. Set aside to cool a little before putting it in a blender. Strain squash, save the broth. Purée the squash and add a little of the broth to desired consistency, it should be a little runny but thick consistency and silky smooth!
Enjoy it's spicy!!!
Perfect to warm up in this cold weather.