Author Notes
Chipotle taste makes squash more interesting to folks who aren't fans of mashed vegetables. —SUSAN H
Ingredients
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1
Squash - turban, butternut
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1 teaspoon
Chipotle paste - more to taste
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2
Shallots
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1 tablespoon
Olive oil
Directions
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Cut the squash into quarters. Remove seeds. Place on baking sheet with an edge. Bake at 350 degrees for 30 minutes or more, until squash is very soft.
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When squash is cool enough to handle, scrape away from skin. Place in a large pan. Using a potato masher, break down the pieces until they are fairly smooth. It doesn't need to be baby-food smooth.
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Stir in Chipotle paste to taste. (Can of Chipotle adobo blended to a smooth paste stores well in a glass jar in the refrigerator.) Keep warm, stirring so the bottom doesn't singe.
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Peel shallots and thinly slice. Fry in hot oil until crisp.
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Serve squash with shallot sprinkled on top.
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