Best 4 Winter Squash Puree With Tahini Recipes

WINTER SQUASH PUREE

Steps:

• Boil: Bring a large pot of water to a boil, then add 1 tablespoon salt and the squash. Return to a boil, then simmer until very soft, about 10 to 15 minutes. Drain well.
• Dry: Return squash to pot and cook over low heat, stirring, to dry squash, 1 to 2 minutes.
• Puree: Working in batches, transfer squash to a food processor. Puree with butter until very smooth, about 2 minutes. Season with salt and pepper, and serve immediately.

PURéED WINTER SQUASH SOUP WITH GINGER

Steps:

• Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and carrot. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the winter squash, garlic and minced ginger and cook, stirring, until the mixture smells fragrant, about 1 minute
• Add the water or stock, the rice and salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes to 1 hour, until the squash is very tender
• Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover the top with a towel pulled down tight, rather than airtight with the lid. Return to the pot and heat through. Stir in the ginger juice, taste and season with salt and pepper. If desired, thin out with a little more water or stock
• Ladle the soup into bowls and add a tablespoon of yogurt (more to taste), then slowly swirl the yogurt into the soup with a spoon. Squeeze a few drops of lime juice onto each serving and sprinkle with whisper of nutmeg

MISO-TAHINI SQUASH SOUP WITH BROWN RICE

Steps:

• Mix rice, 1 Tbsp. coconut oil, a pinch of salt, and 5 cups water in a medium heavy saucepan. Cover and bring to a boil, then reduce heat and simmer until rice is al dente, about 25 minutes. Drain; set aside.
• Meanwhile, heat remaining 1 Tbsp. coconut oil in a large pot over medium. Add ginger and garlic and cook, stirring occasionally, until fragrant and just starting to brown, about 1 minute. Add broth, scraping the bottom of the pot with a wooden spoon to release garlic mixture, and bring to a simmer. Add squash and simmer 8 minutes. Add kale and cook, stirring, until vegetables are cooked through, 3-5 minutes.
• Whisk miso, tahini, sesame oil, and 1 tsp. salt in a medium bowl. Add 1/2 cup hot water and whisk until very smooth. When vegetables are cooked through, remove pot from heat and gently stir in tahini mixture (overheating tahini will cause it to separate). Season to taste, then immediately divide among bowls with brown rice. Top with scallions, sesame seeds, nori, and chili oil.
• Do Ahead
• Soup can be made 2 days ahead; chill in a resealable container. Reheat gently over low to avoid tahini from separating.

STEEL-CUT OATS WITH SQUASH AND TAHINI

Steps:

• Melt the butter in a medium saucepan over medium heat, then add the oats. Cook, stirring often, until they smell toasty and have darkened a shade, 3 to 4 minutes. Watch that they don't burn. Pour in the milk and water and add the salt. Bring to a boil, then stir once, partially cover the pan, and reduce to a gentle simmer. Cook for 20 minutes. Stir in the squash, then remove from the heat. (The oatmeal will thicken as it cools; stir in additional water or milk when reheating.)
• To serve, spoon the hot oatmeal into bowls. For each serving, drizzle with 1 to 2 tablespoons tahini, 1 to 2 teaspoons maple syrup, a small spoonful of brown sugar, and a good pinch of flaky salt.