Wednesday, October 28, 2009

Winter Squash: Spicy Puree

Any of the winter squash varieties now in season such as butternut, acorn, delicata, or Kabocha may be used for this simple, delicious, and nutrient rich recipe. If you don't have quite enough squash on hand, cooked sweet potato can be added. You may steam the squash ahead of time, store it in the fridge and prepare the puree just before serving. For instructions on an easy way to steam a whole squash, see previous post: "Kabocha: Japanese Winter Squash." Oven roasted or baked squash work well for this recipe too.

3 + cups steamed winter squash
1- 2 cups unflavored soy milk or almond milk
1 tablespoon white miso paste (or 1 teaspoon sea salt)
1 tablespoon smooth unsalted almond butter or peanut butter (optional)
1 tablespoon maple syrup
1/8 - 1/4 teaspoon of each: powdered ginger root, powdered cinnamon, powdered chile powder
grated rind of one medium tangerine or orange
juice of 1 medium tangerine or orange
fresh grated nutmeg as garnish

In a large bowl, mash cooked squash with soy/almond milk. Add miso paste, nut butter and remaining ingredients, stirring until smooth, adding more soy/ almond milk as needed. If you prefer a smoother consistency, process mixture in blender. Taste and correct seasoning. Reheat gently and serve garnished with a little freshly grated nutmeg.