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Mashed Butternut Squash with Cumin and Chili
In this recipe, we balance the sweet, nutty flavor of butternut squash with earthy cumin and spicy, smoky chili. Rather than steam or boil the squash, we roast it in a moderately hot oven to caramelize some of the sugars and concentrate the flavors, and we toss raw pumpkin seeds onto the baking sheet midway through to add a little richness and texture. If you have only toasted pumpkin seeds on hand, instead of adding them to the squash in the oven, fold them in after the squash is mashed. Crema is a tangy Mexican cultured cream similar to sour cream but more pourable in consistency. If using sour cream, stir the lime juice into it before adding it to the squash before mashing.
4
Servings
Tip
Don’t skip the foil lining for the baking sheet. Without the foil, the squash has a tendency to stick and burn, and the burnt bits end up tough and stringy. Also, for the best texture, be sure to mash the squash straight out of the oven, while it’s still hot.
50 minutes
Ingredients
-
2-2½
pound butternut squash, peeled, seeded and cut into 1½-inch chunks
-
2
tablespoons extra-virgin olive oil, plus more to serve
Directions
-
01Heat the oven to 425°F with a rack in the middle position. Line a rimmed baking sheet with foil. In a large bowl, toss the squash with the oil, ½ teaspoon chili powder, the cumin and ½ teaspoon salt. Distribute in an even layer on the prepared baking sheet; reserve the bowl. Roast for 25 minutes; the pieces will be lightly browned but not yet tender.
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