Let’s Eat the World Provencal Recipes Side Dish Taste

Squash Puree With Cumin a Cool Weather Side Dish

There is some produce that practically shouts “Autumn has arrived” and the bright orange potimarron (red kuri) squash is one of those. This squash is slightly bigger than an acorn squash, and its flesh is also orange. This recipe for squash puree can be prepared with butternut, potimarron or even acorn. Play with the cumin to suit your taste, but we like the slightly exotic flavour from the spice. Serve this side dish with slow-roasted roasted meat, seared duck breast or poached fish.

Squash Puree With Cumin

This puree is simple to prepare and a colourful fall/winter weather side dish. Serve with grilled meat or fish.

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Prep Time 15

Cook Time 30

Total Time 45

Course Side Dish

Cuisine French

Servings people

Ingredients

1 Squash butternut or potimarron (red kuri)
1 cup heavy cream (35%)
1 cup milk
1 tsp cumin
salt and pepper
100 g (3.5 oz) butter

Instructions

Cut the squash in small dices. Note: most of the time I leave the skin on as it softens during boiling, and adds colour.
Put the pieces in a large saucepan with the milk and cream, salt, pepper and cumin.
Cook on medium heat, until the squash is soft.
Mix well in a blender until smooth add the butter and enjoy.

Notes

*Actual cooking time will depend on the size of your squash pieces. You want them to cook to the point that they can be blended.

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Tags:Butternut Squash,Cumin,Potimarron Squash

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Formerly known as Cook’n With Class Uzès, Let’s Eat The World - Culinary Experiences for Travel Lovers continues the tradition of offering exceptional culinary adventures around the globe. Founded by Yetunde Oshodi-Fraudeau, a passionate food and travel expert, Let’s Eat The World builds on the success of the original Cook’n With Class brand, which started in 2007 in Paris. Our cooking classes, taught in English, have introduced countless tourists and locals to the art of French cuisine, from mastering traditional French baking to creating exquisite desserts and exploring bustling French markets.

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Squash Puree With Cumin a Cool Weather Side Dish