Maple & roasted garlic squash puree

I really hate using the word puree. Something I had no idea about until I just tried to name this concoction and stared at the screen for 15 minutes attempting to call it something else. I actually went into this recipe calling it a dip in my head. I even photographed it as a dip, but then 6 hours later when dinner rolled around and it ended up alongside the rest of my meal I realized it’s totally not a dip. It’s a puree. And now that word has earned a spot right next to moist and panties in my book of words that make my skin crawl.

In other news, sometimes I steal from my CSA. Yeah, I realize how horrible that sounds (and is) so before you nickname me Winona of the CSA, I’ll go ahead and throw my (irrelevant) justifications out there. Firstly, they said at the beginning of this whole thing the amounts would be enough for a family of four. If that’s true, either their idea of a family of four consists of the emaciated munchkin-land type or we eat an extraordinary amount of food. Secondly, they encourage splitting shares (which Brandy and I do) and yet give us stuff like 1 cabbage or 1 quart of apple cider making it somewhat difficult to split up in a parking lot before dropping off at each other’s houses.

So sometimes, I take two of something when I’m only supposed to take one. I don’t even really feel bad about it either. I guess that’s the worst part. But if they’re going to put out a case of eggplants, tell me to take one when there are some that are 3 times as big as the other, what’s the harm in taking 2 small ones instead so we can each have one?

See? It totally makes sense.

I didn’t actually steal this squash. This one’s legit. I keep my klepto-ness limited to the smaller items. I just felt the need to come clean with all that for some reason.

Apparently, it’s called a sweet dumpling squash (I’d never seen it before) and it may be the most delicious tasting squash I’ve ever tried. The maple syrup and cinnamon it roasted with might have aided in formulating that opinion but I’m convinced the flesh of this squash is the best of all the winter varieties out there. Butternut, you’ve been ousted from your throne.

If you can refrain from shoving it in your mouth piece by piece as you peel the flesh away from the skin while putting it in the food processor, it makes for one hell of a sweet and savory dip puree with some roasted garlic.

So good that the Thanksgiving menu which has forever included some sort of butternut squash is now being re-evaluated  It just won’t be called a puree.

Maple & roasted garlic squash puree
 
Prep time
Cook time
Total time
 
A sweet and savory side dish perfect for any fall or winter meal.
Author:
Serves: 2
Ingredients
  • 1 sweet dumpling squash, seeds removed & cut into wedges
  • 2½ tablespoons extra virgin olive oil, divided
  • 1 teaspoon cinnamon
  • 1 tablespoon maple syrup
  • 1 clove garlic
  • salt & pepper
  • 1 teaspoon tahini
  • 1 tablespoon plain greek yogurt
  • 1½ tablespoons coconut milk (full fat, from can)
Instructions
  1. Preheat oven to 375 degrees and grease a baking sheet.
  2. Arrange squash wedges on the baking sheet and drizzle with 2 tablespoons of the olive oil, cinnamon, maple syrup and salt & pepper.
  3. Cut off tip of garlic clove, drizzle a drop of olive oil on top, wrap in aluminum foil and place on baking sheet as well.
  4. Bake for 40 minutes, until squash is fork tender.
  5. Remove from oven and let cool.
  6. Once cool, remove flesh from the peel of the squash and place in a food processor.
  7. Remove garlic from aluminum foil, discard the peel and place the roasted clove in the food processor as well.
  8. Add remaining ingredients and puree until smooth (3-5 minutes), stopping to scrape down the sides once or twice.
  9. Serve warm in a bowl drizzled with a touch more maple syrup.

 

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Comments

  1. 1

    Gina, I read your post everyday, save your recipes and make quite a few of them. I laughed out loud at your CSA stealing admission today! My girlfriend and I split a share also and I too must sometimes snag an extra veggie to split! Just wanted you to know you were not in your pilfering. You are so right thinking the CSA family of 4 must be anorexic sticks or my family and I eat way too much! Never had this squash but will try and find some and enjoy this recipe. Happy fall and thanks for the great recipes and morning laughs.
    Polly

  2. 2

    Tsk, tsk!! Shame on you for stealing from the CSA! Hey I give you credit for admitting it!!! I never heard of dumpling squash, and I can’t wait to find and try it!! I got my CSA box this morning and low and behold it was filled with sugar pumpkins!!! I just love this time of year because of squash and pumpkins!!

  3. 3

    Those are totally the two words that make my skin crawl too – I can’t even type them here! But puree doesn’t seem to have the same effect on me.

  4. 4

    hmmm how about a mash? I know its smoother than a mash but puree does kind of scream baby food to me haha. Regardless this is straight up my alley… (did you mean 1 bulb of garlic though?).

    • 5
      Running to the Kitchen says:

      I did mean 1 clove (b/c the squash is so tiny a bulb might be slightly overpowering) but I should clarify that it was a REALLY big clove :)

  5. 6

    haha…you should come to our CSA– we do things for a family of two but normally get supplies for a family of ten. except in the case where we got one green pepper– how do you share 1 pepper if you were to split?

  6. 7

    It looks delicious, a meal in itself. I’ve added it to my list of recipes for the weekend. LOL, totally dislike the words moist & panties, especially when used in the same sentence.

  7. 8

    What about a mash? Anyway, whatever you call it, it looks great.

  8. 10

    Funny that “puree” makes your skin crawl – I don’t have that reaction (“moist”, on the other hand…), but it is sort of a weird word. Regardless, the flavors sound incredible. Squash + maple syrup + garlic is now going to be on my must-make list. Really excited to give your recipe a try!

  9. 11

    um, i love the addition of tahini – such an underused flavor!

  10. 12

    Oooooh Gina, this looks incredible!! I’m coming over for dinner soon ;)

  11. 13

    I never really thought much about the word puree until today. Not sure how I feel about it, but I am totally with you on panties.
    Whatever you call this though, I am all over it!

  12. 14

    Anything with roasted garlic and I immediately say yes! Add in the sweet dumpling squash, which I tried for the first time myself a couple weeks ago, and this sounds divine! And how cute is that little blue dish??

    Gorgeous photos, too :)

  13. 15

    Your posts always make me laugh. Please don’t ever stop.

  14. 16

    I have never made that squash before but it looks delicious! I need to try it!

  15. 17

    I’m glad i’m not the only one who detests those exact same words. But I would be willing to drop the “puree” word if I got to devour this with a shovel.

  16. 18

    I have never heard about the squash before but boy does that look good! I have to try it!! :)

  17. 19

    the Winona of CSA. HA! love it.
    I was going to say maybe “mash” but that almost seems like it was an accident. Woops, I mashed it. Idk…either way it looks good!

Trackbacks

  1. [...]  This was one of the tastiest recipes we made all week.  A major shout-out to Gina for sharing this, if it’s possible we think after eating this we’re even more in love [...]

  2. […] Maple and Roasted Garlic Squash Puree | Running To The Kitchen […]

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