Cook'n with Class Provencal Recipes Side Dish Taste: Food & Drink

Squash Puree With Cumin a Cool Weather Side Dish

Name: Squash Puree With Cumin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Cookn with Class Uzes — January 16, 2019

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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 mins

Cook Time 30 mins

Total Time 45 mins

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

Cookn with Class Uzes

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 this very important part of French culture. The school offers classes from French Market to Bread Baking and Macarons. Chef Eric Fraudeau, who worked both in France and internationally, along with his wife Yetunde Oshodi-Fraudeau, opened their second school, Cook’n With Class Uzès in 2015 in the sunny south of France, this time focusing on Provençal and Mediterranean cuisine. They also offer a 5 day/ 7 night culinary holiday package (Week in Uzès), including accommodations, with tours, tastings and of course cooking.