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Pureed winter squash

Sun 12 Nov 2017 01:50:46 PST


  • winter squash ~1½ lbs
  • lemon juice 1/2 tsp
  • lemon zest 1/4 tsp
  • cilantro, fresh, chopped 1 tsp
  • cumin 1/4 tsp
  • coriander 1/4 tsp
  • paprika, smoked 1/4 tsp
  • 5-spice powder dash
  • salt, pepper to taste
  • olive oil 1-2 tsp
  1. Cut squash in half lengthwise. Scoop out seeds. Put cut edge side down on cookie sheet greased with olive oil.
  2. Bake in 375°F oven for 30-60 minutes, until quite soft.
  3. Let stand until squash reaches room temperature. Then scrape out edible part of the squash into a bowl taking care to avoid including the shell.
  4. Mash the squash with a fork. Remove any bits of shell that accidently made their way into the squash. Add lemon juice and other flavorings and mix well.
  5. If the squash is very sweet add more lemon juice or zest. Adjust seasoning with salt and pepper.
  • falafel, 1¼ in diameter† 2 pieces
  • green onions, chopped 3 tbsp
  • butter, unsalted 1 tbsp
  1. Crumble one falafel (or alternative) and mix with squash.
  2. In a small skillet or pan melt the butter over medium heat. Crumble the second piece of falafel and saute in the melted butter for several minutes until slightly darkened and crispy.
  3. In a microwave or on the stovetop reheat the squash before serving.
  4. Distribute the browned falafel crumbs and green onions over the top of the squash and serve immediately.
†This is a great way to use up "leftover" falafel. If it isn't handy, try crushed unsalted tortilla chips. The classic ingredient for the purpose is breadcrumbs, but many of our readers avoid bread for several reasons including the salt content. BTW to help with finding substitutes, one crumbled falafel ball is about 2 tbsp in volume, or 20g by weight.
Categories: vegetables

About Thinair Recipes

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  • garlic, chopped 3 cloves
  • chicken stock 2 cups
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  3. step...

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