Primal Peachy Posts Recipes

Collection of Paleo and Primal


    Mashed Butternut Squash with Roasted Garlic & Ras el Hanout

    Share
    avatar
    primalpeachy

    Posts : 87
    Join date : 2010-04-03
    Age : 43

    Mashed Butternut Squash with Roasted Garlic & Ras el Hanout

    Post  primalpeachy on Mon Apr 05, 2010 11:39 am

    Mashed Butternut Squash with Roasted Garlic & Ras el Hanout

    theclothesmakethegirl.blogspot.com



    Ingredients for Ras el Hanout
    2 1/2 teaspoons salt
    2 teaspoons cumin
    2 teaspoons ginger
    2 teaspoons black pepper
    1 1/2 teaspoons cinnamon
    1 teaspoon coriander
    1 teaspoon cayenne pepper
    1 teaspoon allspice
    1/2 teaspoon cloves
    1/4 teaspoon nutmeg
    optional: 1 teaspoon saffron threads


    Ingredients for butternut squash puree:
    2 1/2 pounds winter squash (kabocha, butternut, acorn, pumpkin)
    1/2 teaspoon olive oil
    1 head garlic
    1 tablespoon coconut oil
    2 tablespoons coconut milk
    3/4 teaspoon salt


    Directions

    1. Blend all the Ras en Hanout spices in a small bowl and set aside.



    2. Preheat the oven to 350F. Cut the squash in half and scoop out the seeds. Brush lightly with olive oil and place cut-side-down on a baking pan. Sprinkle 2 tablespoons of water onto the pan.



    3. Peel the loose, papery skin off the garlic, keeping the head intact, and wrap it in a sheet of foil. Put the baking sheet and the foil packet in the oven. Bake 40 to 50 minutes, until the squash is tender. Set aside until both are cool enough to handle... maybe about 20 minutes or so.



    4. With a spoon, scoop the now-soft squash into the bowl of a food processor. Separate the garlic cloves and squeeze the roasted pulp into bowl with the squash. (Be prepared to say "ew!" because the roasted garlic expulsion process is... squirty). Process the mixture to a smooth puree, then add the coconut oil and coconut milk.

    5. Turn the puree out into a mixing bowl and add salt and the Ras el Hanout, to taste. I used about 1 1/2 teaspoons of the Ras el Hanout to start, then kept adding a little at a time 'til I was happy with it.

    Serving ideas
    1. Eat it just like that. It's delicious. Serve alongside roasted turkey, lamb kabobs, or grilled chicken thighs. It's also a tasty bed for sauteed ground beef or lamb or sliced, smoked sausage, especially with some hearty winter greens (kale, mustard greens) on the side.

    2. Make a casserole. Grease the inside of either individual ramekins or a casserole dish with a little coconut oil, then add the squash puree. Top with chopped pecans and bake in the same 350F oven for 15 minutes or so.
    3. Make soup. Add heated chicken or vegetable broth to the squash puree and stir until desired consistency. Sprinkle the top with chopped cilantro or parsley and a squeeze of fresh lemon or lime juice. Bonus if you also stir in a tablespoon or so of coconut milk. Double bonus if you add shredded cooked chicken and make it a meal.

      Current date/time is Sun Dec 17, 2017 9:47 am