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
- 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
- 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.