Spicy Squash Puree Recipe
Ingredients:
- 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 tsp sweet butter or margarine
Directions:
- 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 inches)and 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 as an accompaniment to roast turkey or chicken