Fall Squash with Mazin’ Mango Sauce


The heat and sweetness of mango sauce deepen the flavor of this butternut squash puree and give it a welcome chile kick. A touch of coconut milk balances the spice, and cilantro and pomegranate seeds make it picture perfect.


  • 1 medium (3-pound/1.4-kg) butternut squash, peeled, seeded, and cut into 1-inch (2.5-cm) chunks
  • 1/2 cup (125ml) apple cider
  • 1/2 cup (125ml) coconut milk
  • 1/4 cup (60ml) Wicked Kitchen™ Mazin’ Mango Sauce, or to taste
  • 1/2 teaspoon (3g) kosher salt, or to taste
  • 1/4 cup (6g) chopped fresh cilantro (coriander) leaves
  • 1/4 cup (40g) pomegranate seeds


  1. Combine the squash and cider in a medium pot.
  2. Place over medium heat and cook, covered, stirring frequently, until the squash is very tender, about 30 minutes. Add more cider or water to the pot a few tablespoons at a time if the water evaporates.
  3. Transfer the squash to a food processor and process until smooth, or mash with a potato masher.
  4. Return the squash to the pot and stir in the coconut milk, mango sauce, and salt. Cook until heated through.
  5. Taste and add more salt or Mazin’ Mango Sauce if desired. Transfer to a serving bowl and top with the cilantro and pomegranate.


  • You could use other squash, such as Hubbard or kabocha, in place of butternut; you’ll want 2 pounds (900g) peeled and seeded squash (about 7 1/2 cups of 1-inch/2.5-cm cubes).
  • You can even use canned pumpkin or squash puree as a shortcut; you’ll need about 2 1/3 cups (550ml) puree, the equivalent of about 1 1/2 (15-ounce/425g) cans.

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