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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
4
people
Ingredients
1x
2x
3x
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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