(Kabocha or Honey Nut, but any squash)
-1 Squash
- 1-2tsp each Whole Spices (cumin, coriander, fennel)
- 2tbs Ghee, Butter or Oil
Roast squash: Cut in half, scoop out seeds (you can roast them and eat separately!). Place meat side down in a baking pan with 1cm water. Poke some holes in the skin with a fork. Roast in oven at 375F until tender (about 3o mins.). When soft, let cool enough to handle and scoop out meat into a medium bowl. Mash with fork or masher or blend with an immersion blender until smooth. Make temper (this is where whole spices are roasted in oil briefly to liberate essential oils from cells to enhance their flavors, before being poured, together with the oil, into a dish.). Heat ghee, butter or oil of your choice over low heat. Add cumin, coriander, fennel seeds (or any spices you like!). Toast seeds until fragrant; 2-3 mins. Pour temper over the puree and enjoy!