Tunisian Winter Squash Puree
Updated January 25, 2016
Andrew Scrivani for The New York Times
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
2 pounds winter squash, such as kabocha or butternut
2 tablespoons plus 1 teaspoon fresh lemon or lime juice
2 tablespoons plus 1 teaspoon extra virgin olive oil
1 to 2 garlic cloves (to taste), peeled, halved, green shoots removed
½ teaspoon salt (more to taste)
1 teaspoon freshly ground caraway seeds
¾ teaspoon freshly ground coriander seeds
⅛ to ¼ teaspoon cayenne, to taste
Small Romaine lettuce leaves and imported black olives for garnish
Nutritional analysis per serving
8 grams carbs; 62 calories; 2 grams monosaturated fat; 3 grams fat; 2 grams fiber; 120 milligrams sodium; 1 gram protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 425ºF. Cover a baking sheet with foil and brush lightly with olive oil. Cut the squash in half, scoop out the seeds and stringy membranes, brush the cut sides with olive oil and lay cut side down on the foil-covered baking sheet. Bake 40 minutes, or until soft enough to pierce easily with a knife. Remove from the heat and allow to cool, then peel and mash with a fork, or puree in a food processor fitted with the steel blade. Stir in 2 tablespoons of the lemon or lime juice and 2 tablespoons of the olive oil.
- Step 2
In a mortar and pestle, mash the garlic to a paste with the salt, and stir into the puree, along with the spices. Taste and adjust salt. Mound on a platter or in a wide bowl. Run a fork down the sides. Mix together the remaining lemon juice and olive oil and drizzle over the puree. Decorate with olives and serve with small lettuce leaves for scooping, and warm flat bread.
Private Notes
Comments
Fabulous, easy, creamy, totally satisfying. Don’t skip the Harrisa.
The easiest way to cook a winter squash is to put the whole thing in the oven and roast at 350 or so until it is soft when you poke it. Then you take it out, cool a bit, cut in half and scoop out the seeds. So much easier than wrestling the seeds out of a raw squash! I learned this from the NYT cooking site, don't know why they are still telling us to cut and roast.
Cumin seeds suited our taste more than caraway seeds. This is a delicious recipe and absolutely my go-to when I can find the energy to lug kabochas home from the farmer’s market.