Acorn squash puree
COOK AN AYURVEDIC THANKSGIVING MEAL
This Acorn Squash Purée is a lighter alternative to Thanksgiving’s favorite sweet potato mash… It’s surprisingly delicious for being made with only 2 ingredients. With a sweet and nutty flavor, it’s nourishing and grounding while also being high in beta-carotene (a liver tonic). To counterbalance the dry and cold qualities of acorn squash, this purée is made with plenty of ghee for optimal digestion (replace with coconut oil, if you’re dairy-free) and served with a dash of nutmeg for warmth. Happy Thanksgiving!
AIR: Yes I FIRE: Yes I EARTH: Yes
AIR + FIRE: Yes I FIRE + EARTH: Yes I AIR + EARTH: Yes I AIR + FIRE + EARTH: Yes
Serves 3 l Difficulty: very easy l Prep time: 15min l Total time: 1hr 15min
Ingredients
3 acorn squash, halved, the seeds and strings discarded
2 tablespoons ghee (clarified butter here) (If dairy-free, replace with coconut oil)
1 teaspoon pink salt
1/2 teaspoon ground nutmeg
Steps
Sprinkle the cavities of the squash halves with salt and arrange the squash, inverted, on a parchment-paper covered baking tray (you can also use aluminum paper or a baking dish).
Bake the squash covered with foil in a preheated 375°F oven for 1 hour and let it cool until it can be handled.
Scoop out the squash pulp, discarding the skin, and in a food processor purée it with the ghee.
Transfer to a serving dish, and sprinkle lightly with ground nutmeg.
