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Squash Puree With Cumin a Cool Weather Side Dish

Potimarron Red Kuri Squash Puree

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

Squash Puree With Cumin

This puree is simple to prepare and a colourful fall/winter weather side dish. Serve with grilled meat or fish.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Side Dish
Cuisine French
Servings 4 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.
    Squash Puree

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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Let’s Eat the World - Cook’n With Class Experiences

Let’s Eat the World - Cook’n With Class Experiences

Cook’n With Class has been in operation since 2007 in Paris offering French cooking classes (in English), to visiting tourists and locals interested in learning about the art of French cuisine from baking, French desserts, and French market classes that include market tours.

Chef Eric Fraudeau, who worked both in France and internationally (in Mexico, the United States, and Canada), along with his wife Yetunde Oshodi-Fraudeau, opened a second cooking school in southern France (Cook’n With Class Uzes) in 2015 focused on Mediterranean and Provencal Cuisine with hands-on French market classes and their very popular culinary holiday tour - The Week in Uzès. 2020 saw the birth of their latest brand which has since replaced their southern French cooking school - Let’s Eat The World - Cook’n With Class Experiences. Let’s Eat The World continues the tradition of Cook’n With Class to offer quality culinary experiences with vacation tours, masterclass workshops, and now, online cooking classes to bring French, Mediterranean, and Spanish cuisine directly into the homes of food and travel enthusiasts.

Join Chef Eric for a Week in Uzes, a Week in Paris, & coming soon, a Week in Seville for food and wine adventures you will not soon forget. And for those of you who can’t travel or who want to bring the taste of travel into your home kitchen, be sure to check out their online cooking classes.

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