1 hour, 10 minutes
Serving Ideas: Serve with toasted, shredded coconut and/or hazelnuts.
4 pounds butternut squash
(about 2 medium squash)
(or another type of winter squash)
(or about 25 ounces of canned pumpkin)
1/2 teaspoon olive oil
1 tablespoon ground fennel seeds
3/4 teaspoon ground cardamom
1 tablespoon green chili peppers, minced
(or 1/8 teaspoon cayenne pepper)
2 tablespoons maple syrup, (or to taste)
1/4 teaspoon sea salt
GARNISH
3 tablespoons lime juice
(from 2 fresh limes)
Makes 10 servings.
Wash squash. Place whole squash in the oven, and bake at 375 degrees F (190 degrees C) (no need to
preheat the oven). Bake until the entire squash is very soft (test with a fork). This could take around an
hour, but test to be sure the squash is soft so that it will puree very easily. Cut open, seed, and peel the
cooked squash. The squash should be very tender when it is fully cooked.
Place the pulp in a food processor and puree (alternatively, puree by hand in a bowl with a hand mixer or
a potato masher; if it is not very soft, then it is better to use the food processor because it can puree
better).
(I think the flavor of fresh baked squash is better, but you can also use canned pumpkin puree if you don't
have time to bake your own. If using canned squash, this dish is very quick to make.)
Heat a skillet over medium-high heat and add oil. Add the fennel seed, cardamom, and the chilies. After a
few seconds, add the squash puree, maple syrup, and salt. Cook, stirring frequently, until thickened and
heated through, about 5 minutes. Before serving, sprinkle with lime juice. Makes 4 cups.
Per serving: 85 Calories; 1g Fat (5% calories from fat); 2g Protein; 21g Carbohydrate; 0mg Cholesterol; 54mg
Sodium
Serving Ideas: Serve with toasted, shredded coconut and/or hazelnuts.
4 pounds butternut squash
(about 2 medium squash)
(or another type of winter squash)
(or about 25 ounces of canned pumpkin)
1/2 teaspoon olive oil
1 tablespoon ground fennel seeds
3/4 teaspoon ground cardamom
1 tablespoon green chili peppers, minced
(or 1/8 teaspoon cayenne pepper)
2 tablespoons maple syrup, (or to taste)
1/4 teaspoon sea salt
GARNISH
3 tablespoons lime juice
(from 2 fresh limes)
Makes 10 servings.
Wash squash. Place whole squash in the oven, and bake at 375 degrees F (190 degrees C) (no need to
preheat the oven). Bake until the entire squash is very soft (test with a fork). This could take around an
hour, but test to be sure the squash is soft so that it will puree very easily. Cut open, seed, and peel the
cooked squash. The squash should be very tender when it is fully cooked.
Place the pulp in a food processor and puree (alternatively, puree by hand in a bowl with a hand mixer or
a potato masher; if it is not very soft, then it is better to use the food processor because it can puree
better).
(I think the flavor of fresh baked squash is better, but you can also use canned pumpkin puree if you don't
have time to bake your own. If using canned squash, this dish is very quick to make.)
Heat a skillet over medium-high heat and add oil. Add the fennel seed, cardamom, and the chilies. After a
few seconds, add the squash puree, maple syrup, and salt. Cook, stirring frequently, until thickened and
heated through, about 5 minutes. Before serving, sprinkle with lime juice. Makes 4 cups.
Per serving: 85 Calories; 1g Fat (5% calories from fat); 2g Protein; 21g Carbohydrate; 0mg Cholesterol; 54mg
Sodium