Fall Squash with Mazin’ Mango Sauce
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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.
- Total Time: 50 mins
- Yield: 6 servings 1x
Ingredients
Units
Scale
- 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
Instructions
- Combine the squash and cider in a medium pot.
- 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.
- Transfer the squash to a food processor and process until smooth, or mash with a potato masher.
- Return the squash to the pot and stir in the coconut milk, mango sauce, and salt. Cook until heated through.
- Taste and add more salt or Mazin’ Mango Sauce if desired. Transfer to a serving bowl and top with the cilantro and pomegranate.
Notes
- 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.
Find it online: https://wickedkitchen.com/fall-squash-with-mazin-mango-sauce/