Squash Purée


Serves 4

1 kabocha or large butternut squash
4-5 tbsp Ancient Organics Ghee
1 tsp ground turmeric
1-2 leaves fresh sage or 1 tsp dried
1 medium yellow onion, chopped
salt and pepper to taste

Preheat oven to 400ºF.
Peel, remove seeds and chop squash into 1 inch pieces.
Place in a shallow baking dish along with the rest of the ingredients, dispersing the tablespoons of ghee evenly over the top.
Pour about a half cup of water or vegetable stock over the squash and cover the dish with foil.
Bake for about 1 hour, checking occasionally to make sure it’s not burning or drying out to much, add water as needed.
Once you can stick a fork easily through a piece of squash they are finished baking.
Remove from oven and purée using a blender or food processor.
Check for seasoning and adjust to your taste.
Stir in extra ghee if the purée seems a bit dry.

Makes a great accompaniment to rice and steamed greens.

*turmeric and/or sage may be replaced with any one, or a combination of: cumin, coriander, rosemary, & thyme

 

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I forage for wild mushrooms and sautéing them in Ancient Organics Ghee gives them a whole new depth and complexity of flavor!

— Phil Brown
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