Monday, October 29, 2012

Butternut Squash Puree

A quick and easy dish for the fall, butternut squash is one of my favorite things about the season.  I add a bit of spice with the addition of chicken along with a chicken I marinated in dried guajillo and ancho chiles.

Here I served the puree with some Dried Chile and Apricot Marinated Chicken, Roasted Poblano Peppers, cotija cheese and cilantro.

Butternut Squash Puree
Yield: 4 servings
Cooking time: 45 minutes
Preparation time: 15 minutes
Category: Soup
Cuisine: Mexican


  • 1 medium to large butternut squash
  • 1 Tbs olive oil
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tbs brown sugar
  • 1/2 onion, chopped
  • 2 cloves garlic
  • 1/2 Serrano chile, sliced (optional)
  • 1/4 cup half and half ( can use milk)
  • 1/2 cup water or chicken broth
  • salt and pepper


1.) cut the squash into 8 pieces making sure to scoop out the seeds.
2.) lay skin side down in a roasting pan and drizzle with olive oil.
3.) sprinkle on the remaining ingredients evenly over the pieces of squash.
4.) cover with aluminum and roast for 30-45 minutes until the squash is soft.
5.) in a pot, sautee onion and garlic in olive oil or butter until translucent.
6.) scoop the squash out of the skin and add to the pot. here I added the half and half and some broth before using a hand blender to puree.
serve as is or with toppings, here I topped it with Dried Chile and Apricot Marinated Chicken, roasted poblanos, cotija cheese, and cilantro.

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