Spiced Winter Squash Puree With Roasted Garlic

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Spiced Winter

Squash Puree With Roasted Garlic

 

2 1/2 pounds winter squash, such as

kabocha or butternut

1/2 teaspoon olive oil

1 head garlic

1 tablespoon

unsalted butter or 2 tablespoons heavy cream

3/4 teaspoon salt

1 to 2

teaspoons fresh lemon juice

 

Tunisian Spice Mix (optional):

1 teaspoon

ground coriander

1 teaspoon sweet paprika

1/2 teaspoon ground cumin

seed

1/4 teaspoon ground caraway seed

pinch cayenne

 

Combine the

spices in a small bowl.

 

Preheat the oven to 350 degrees. Cut the squash

in half, and scoop out the seeds. Brush lightly with olive oil, and place

cut-side-down on a heavy baking sheet. Sprinkle 2 tablespoons of water onto the

pan. Pull the loose, papery skin off the garlic, keeping the head intact, and

wrap it in a sheet of foil. Place the baking sheet and the foil packet in the

oven and bake 40 to 50 minutes, until the squash is puree tender and the garlic

gives when the package is pressed. Set aside until cool enough to handle, about

20 minutes.

With a spoon, scoop the flesh out of the squash into the bowl of

a food processor. Separate the garlic cloves and squeeze the soft pulp into the

work bowl. Process the mixture to a fine puree, then add the butter or cream and

salt to taste.

Make the Tunisian Spice Mix, if desired, by mixing ingredients

in a small bowl. Add half the spice mix to the puree, then taste, adding more

spice if desired and fresh lemon juice to lift the flavors. Adjust the

seasoning.

Yields 4 servings, about 2 cups.