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Chai-Spiced Winter Squash Puree

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“From the March 2007 issue of Cooking Light. You can use any squash -- acorn, butternut, pumpkin, whatever you've got on hand. I use larger amounts of ginger, cardamom, and cumin, but then I like strong flavors.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375.
  2. Combine squash, olive oil, salt, cinnamon, black pepper, ginger, cardamom, cumin, cloves, shallots, and onion in a large bowl, tossing well to coat the vegetables.
  3. Place squash mixture on a foil-lined baking sheet. Bake at 375 for 50 minutes, or until tender.
  4. Place squash mixture, 1/4 cup water, and brown sugar in food processor; process until smooth.
  5. Serve immediately.

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