Spicy Squash Puree

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Spicy Squash Puree

 

1 1/2 pounds butternut squash

1/4 tsp. ground mace

1/4 tsp. ground allspice

seeds of 2 cardamom pods, ground

1 tbsp. maple syrup

2 tsps. sweet butter or margarine

 

Using a large chefs knife, cut squash in half, then scrape out and discard the

seeds or save for roasting. Slice squash into manageable chunks, 1 1/2 to 2

inchesand boil in enough water to cover until tender, about 20 minutes.

When squash is cool enough to handle, remove the skin and spoon flesh into a

food processor or blender.

Add mace, allspice, ground cardamom seeds, maple syrup, and butter and process

until smooth.

Serve hot. serves 4.

 

 

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