Whipped Squash with Honey and Spice
Make your holiday entertaining delicious and simple with this extra smooth whipped squash with delicate, yet unique spices.
50 Mins
About 10 minutes active time and 40 minutes to cook.
112 Cal
112 calories per serving.
Serves 8
Makes 8 side servings
Overview
Presenting a fabulous holiday meal is not out of your reach, even with the pain and fatigue that can come with arthritis. Take advantage of pre-chopped vegetables and prep side dishes ahead of the big feast. The secret to this ultra-smooth squash is the food processor. In goes plain, cooked squash and a dash each of curry, cardamom and ginger, and out comes a silky blend. Don’t feel stuck with the spices used here; any combination – plus cinnamon, nutmeg, cloves or cumin – would be delicious.
To make this recipe, developed by professional cookbook author Jess Thomson, who has lupus, you will need a large pot, a food processor or blender, a rubber spatula and an ovenproof, freezer safe baking dish if prepping ahead and cooking later.
Nutrition information (per serving)*: Total Fat (2.2g); Carbohydrates (25g); Sodium (28mg); Sugar (8g); Fiber (4g); Cholesterol (4mg); Protein (2g)
Ingredients
3 pounds peeled, pre-cut butternut squash
2 Tbsp. honey
2 Tbsp. unsalted butter
3/4 tsp. curry powder
3/4 tsp. ground ginger
3/4 tsp. ground cardamom
Pinch salt
Directions
Place squash in a large pot, add water to cover, then bring to a simmer over high heat. Reduce heat and cook at a bare simmer for 30 to 40 minutes, or until the biggest pieces fall off a fork.
Drain, then transfer to a large food processor and blend all ingredients until completely smooth, scraping sides with a rubber spatula, if necessary. Serve immediately.
If making this side ahead transfer to an ovenproof, freezer-safe baking dish. Cover with waxed paper and let cool to room temperature. Wrap in plastic wrap (right over the waxed paper). Follow reheating tips below.
Cooking Tips
You can refrigerate this recipe for up to three days or freeze up to three weeks. To serve, thaw in refrigerator for 48 hours before serving. Bring squash to room temperature about an hour before reheating, then reheat at 450°F, uncovered, for 25 to 30 minutes, stirring once or twice, or until piping hot.
You can usually find pre-cut butternut squash in the refrigerated area of the produce section in many grocery stores or in the frozen section. If cooking from frozen, be sure to adjust your cook times as needed.
The spices in this recipe may or may not be in your usual cooking arsenal, but they’re definitely worth a try. While curry, ginger and cardamom are staples of Indian cuisine, they can also be great additions to baked goods and stir-fries, and they provide anti-inflammatory properties.
*Disclaimer: All nutritional information provided is approximate and based on USDA measurements. Actual amounts may vary based on exact ingredients used, how they are prepared and serving size.
Stay in the Know. Live in the Yes.
Get involved with the arthritis community. Tell us a little about yourself and, based on your interests, you’ll receive emails packed with the latest information and resources to live your best life and connect with others.