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Author Notes: Here’s one of my go-to sides, come autumn. It’s simple, yet elegant enough for most dinner parties and other special occasions. This takes, maybe, five minutes to prepare, once you’ve roasted and peeled the squash. You could use cream if you really wanted to, but almond milk produces a lighter, more delicate dish. I grind my own garam masala blend, and encourage you to do the same. In a dish like this, in which ground spices take center stage, it’s essential that their flavor be vibrant. Enjoy! ;o) —AntoniaJames
- 1 medium butternut squash, halved (slice ends off, first)
- Oil to coat the baking pan
- ¼ - ½ cup almond milk (preferably homemade)
- 2 -3 pinches garam masala
- Salt to taste
- Heat oven to 400 degrees.
- Lightly oil a rimmed baking sheet large enough to hold the two halves of squash. Place them cut side down on the baking sheet.
- Roast for at least 45 minutes, rotating the pan once, after 25 minutes.
- Let the squash cool until it’s comfortable to handle. Then, remove the seeds and gooey orange fibers adhering to them with a spoon, scraping clean the cavity on each half.
- Peel and put the roasted squash into a medium-large bowl; mash thoroughly. (If you want this pureed, put it in a food processor and blitz until smooth, about 3 minutes, scraping after the 1st and 2d minutes.)
- Warm the almond milk gently in a microwave oven or in a small pan on the stove. Add to the squash, and then sprinkle on the garam masala and a good pinch of salt. Stir well to combine.
- Taste and add more salt and/or garam masala if necessary.
- Enjoy!! ;o)
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