Butternut Squash Puree with Coconut
KADDU BHARTA
-Recipe from Yamuna mataji
Pumpkin is the most popular winter squash in India. It is sold in cut
pieces. This bright orange squash is more often boiled than baked. In
the West, we can ash-or oven-bake whole smaller varieties, such as
butternut, acorn, Hubbard or buttercup. Flavor and nutrition are locked
within the tough, thick skin. A delicate blend of cardamom, fennel and
lime juice beautifully offsets the sweet puree. Garnish with toasted
coconut and/or hazelnuts.
Preparation time (after assembling ingredients): a few minutes
Cooking time: 15 minutes
Serves: 4
1 large butternut squash (about 1 pound/455 g), freshly baked or steamed
4 table spoons (60 ml) unsalted butter
2 teaspoon (10 ml) fennel seeds, crushed
½ teaspoon (2 ml) cardamom seeds, crushed
1-2 teaspoons (5-10 ml) hot green chilies, seeded and minced
2-3 table spoons (30-45 ml) Jaggery, maple sugar or syrup
3 table spoons (45 ml) cream (optional)
1 teaspoon (5 ml) salt
¼ cup (25 g) shredded coconut and/or chopped hazelnuts, toasted in a 300 F (150 C) oven until golden
2 table spoons (30 ml) lime juice
1.
Cut open and peel the squash. If it ahs been baked whole, scoop out the
seeds and fibers. Place the pulp in a bowl and puree with a potato
masher or in a food processor.
2. Heat 3 table
spoons (45 ml) of the butter in a 12-inch (30 cm) nonstick frying pan
over moderate heat. When it is hot and frothing, add the fennel seeds,
cardamom seeds and green chilies. Within seconds add the squash puree,
sweetener, cream, if desired, and salt. Cook, stirring frequently,
until thickened, about 5 minutes. Before serving, garnish with coconut
or hazelnuts, the remaining butter and sprinkle with lime juice.