Six-Spice Winter Squash Purée

This is just incredibly good when the squashes are tender, flavorful, and moist.

1 large (or 2 small to medium) butternut squash, about 2 pounds
Note: The most recent time I used a mix of delicata, butternut, and kabocha.
2 tablespoons butter
2 tablespoons maple syrup
2 teaspoons salt or more to taste
1½ teaspoons Spice Mixture, see recipe below

1. Preheat the oven to 325ºF. Lightly oil a baking sheet with olive oil or line with parchment paper.
2. Halve the squash lengthwise and remove and discard the seeds. Place the squash cut-side down on the baking sheet and roast until it is soft and easily pierced with a knife, 40-50 minutes. While it is roasting, make the Spice Mixture.

3. Cool the squash for 15 minutes. If the squash looks watery after roasting, squeeze as much of the juice out of it as you can. If it is very dry, be prepared to add a lot more liquid to the mixture (orange or apple juice, stock, even water).





4. Using a large spoon, scoop out the flesh and transfer to a food processor. While the squash is still warm, add the butter, maple syrup, and salt and process until smooth. Add the Spice Mixture and blend. Add additional salt or Spice Mixture to taste. Spoon into a serving bowl and bring to the table at once.
5.  If you want to make the dish ahead, spoon it into an oven-proof casserole and reheat it at 300ºF for about 30 minutes.

6 servings
Adapted from Matthew Kenney’s Big City Cooking

Spice Mixture

1 tablespoon fennel seed
5 or 6 whole star anise
1 tablespoon aniseed
1 tablespoon ground cinnamon
1 tablespoon ground black pepper
1 tablespoon ground cloves

1. Grind the fennel seed, star anise and aniseed in a coffee or spice grinder.
2. Combine with the cinnamon, pepper, and cloves and set aside. You will have about 1/3 cup.
3. Store the leftovers in a spice jar; label the jar so you don’t forget the contents.

Makes about 1/3 cup
Adapted from Matthew Kenney’s Big City Cooking