Gochujang Butternut Squash Purée
Creamy and spicy with just the right amount of crunch, this purée will be the star of all your autumn dinners this year.
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Servings: 4
Calories: 166kcal
Ingredients
- 1 pound butternut squash peeled, seeded, and cubed; from 1 medium butternut squash weighing about 1½ to 2 pounds
- 1 teaspoon salt plus more to taste
- ½ cup Califia Farms Better Half or use coconut milk, whole milk, or heavy cream
- 1 to 2 tablespoons gochujang see Note 1
- 1½ tablespoons maple syrup
- 2 teaspoons sesame oil
Garnish:
- 2 teaspoons neutral oil
- 2 tablespoons sliced almonds
- 2 teaspoons white sesame seeds
- 2 scallions trimmed and minced
- Pinch salt
- Gochugaru optional, for serving or use paprika
Instructions
Boil the butternut squash:
- Place the squash in a large pot and cover with 6 cups of water. Add 1 teaspoon of salt and bring to a boil. Boil for 15 to 20 minutes until the squash is fork tender.
- Drain the squash and return it to the warm pot. Let it stand for 5 minutes so the residual heat evaporates excess water.
Make the gochujang sauce:
- Whisk together the gochujang, plant-based or dairy-based cream, maple syrup, and sesame oil until smooth. Taste and adjust the ingredients to your preference, adding more gochujang for extra heat or more maple syrup for a sweeter flavor. Set aside.
Blend the squash:
- Add the gochujang sauce to the pot of drained squash. Blend until smooth and creamy using an immersion blender. Alternatively, you can use a traditional blender or food processor. Taste and add salt as needed.
Make the garnish:
- Add the neutral oil to a small saucepan over medium heat. Once hot, add the sesame seeds and slivered almonds. Sizzle them in the oil for 1 to 2 minutes, often turning, to lightly toast them.
- Add the scallions to the pot and cook, turning often, for 1 to 2 minutes until fragrant. Turn off the heat and add a pinch of salt. Set aside.
To serve:
- Spoon the squash purée onto a serving platter and smooth it out with the back of your spoon, creating small wave shapes with the spoon. Spoon the almond garnish on top of the purée and finish with a sprinkle of gochugaru or a dusting of paprika if you like. Enjoy!
Recipe notes
Note 1: I recommend starting with 1 tablespoon of gochujang and adding the second tablespoon if you like a spicier sauce base.
Nutrition
Calories: 166kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 603mg | Fiber: 3g | Sugar: 10g