Cook'n with ClassProvencal RecipesSide DishTaste: Food & Drink

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

Squash Puree With Cumin

This puree is simple to prepare and a colourful fall/winter weather side dish. Serve with grilled meat or fish.
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.
Tried this recipe?Let us know how it was!

Please share this with friends and family.

Previous post

The Provence Market Provencal Lifestyle Inspired Fashion

Next post

Climb to the Ruins of Fort Buoux in the Luberon

Cookn with Class Uzes

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.

A new addition to the Cook'n with Class repertoire are a wide range of options for online cooking classes for those of us who can’t make it to France but are still looking for an authentic French experience.

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.