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Chai Butternut Squash Recipe

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This recipe for Chai Butternut Squash is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 cup 1-inch cubed peeled butternut squash (about 3 3/4 pounds)
2 tablespoons olive oil
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. freshly ground black pepper
1/8 tsp. ground ginger
1/8 tsp. ground cardamom
1/8 tsp. ground cumin
dash of white pepper
dash of ground cloves
2 large shallots, peeled and quartered
1 large onion, cut into 1-inch pieces
1/4 cup water
Dash of agave, maple syrup or molasses (omit during cleanse)
Directions:
Directions:
Any winter squash--including delicata, acorn and kabocha--will work in
this side dish. In this recipe, a touch of cumin lends depth to the spice
mixture.
• Preheat oven to 375 degrees.
• Combine first 12 ingredients in a large bowl, tossing well to coat.
• Place squash mixture on a foil-lined jelly-roll pan and bake at 375
degrees for 50 minutes or until tender.
• Place squash mixture, 1/4 cup water, and sweetener (if using –
omit during cleanse) in a food processor; process until smooth.
• Serve immediately.
Yield: 6 servings (serving size: about 3/4 cup)
Source: Cooking Light magazine

 

 

 

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