Chai Spiced Winter Squash Puree

Cozy up with the warm and aromatic flavors of Chai Spiced Winter Squash Purée, a perfect side dish for chilly evenings or holiday feasts. This recipe transforms sweet, roasted butternut squash (or any winter squash like kabocha or acorn) into a velvety-smooth purée infused with a comforting blend of chai-inspired spices: cinnamon, cardamom, ginger, nutmeg, and cloves. Enhanced with a touch of honey or maple syrup for natural sweetness, and balanced by a dash of salt and pepper, this dish is equal parts savory and sweet. Creamy whole milk (or your favorite plant-based alternative) adds richness, while butter melts in for a luxurious finish. Ready in just over an hour, this easy yet elegant dish is perfect as a stand-alone side, a flavorful base for soups, or a stunning addition to your holiday table.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 medium-sized butternut squash (or any winter squash, like acorn or kabocha)
• 2 tablespoons unsalted butter
• 0.5 cup whole milk (or any plant-based milk)
• 1 tablespoon honey (or maple syrup for vegan option)
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground cardamom
• 0.25 teaspoon ground ginger
• 0.125 teaspoon ground cloves
• 0.125 teaspoon ground nutmeg
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Step 2

Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves cut side down on the prepared baking sheet.

Step 3

Roast the squash in the preheated oven for 40-50 minutes, or until the flesh is very tender and can be easily pierced with a fork.

Step 4

Once roasted, allow the squash to cool slightly until it is comfortable to handle. Scoop the flesh out of the skin and discard the skin.

Step 5

In a medium-sized saucepan over low heat, melt the butter. Add the roasted squash and mash it slightly with a wooden spoon or potato masher.

Step 6

Pour in the milk and stir to combine. Use an immersion blender (or transfer the mixture to a blender or food processor) to puree the squash until smooth and creamy.

Step 7

Return the puree to the saucepan (if you used a blender). Stir in the honey, cinnamon, cardamom, ginger, cloves, nutmeg, salt, and black pepper. Mix well to evenly distribute the spices.

Step 8

Taste the puree and adjust seasoning if necessary, adding more salt, honey, or spices to suit your preference.

Step 9

Cook over low heat for an additional 5 minutes, stirring occasionally, to allow the flavors to meld.

Step 10

Serve warm as a side dish or use as a base for soups or casseroles. Garnish with a sprinkle of cinnamon or a drizzle of honey, if desired.

Nutrition Facts

Serving size	(1177.4g)

Amount per serving	% Daily Value*
Calories	752.3

Total Fat 29.2g	0%
Saturated Fat 16.8g	0%
Polyunsaturated Fat g
Cholesterol 74mg	0%
Sodium 1274.7mg	0%
Total Carbohydrate 133.0g	0%
Dietary Fiber 33.4g	0%
Total Sugars 42.8g
Protein 13.3g	0%

Vitamin D 62IU	0%
Calcium 574.9mg	0%
Iron 6.4mg	0%
Potassium 3040.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.0%

Protein: 6.3%

Carbs: 62.7%