Chipotle Spiced Butternut Squash Puree is healthy, slightly sweet and slightly spicy! The perfect side dish!
It’s that time of the year again.
That time of the year that I despise. That time of the year that my precious and favorite treadmill gets taken over by the New Year Resolution gym rats. I know I know. I should be thrilled that they are taking a step into the the healthier lifestyle but I like my space. Even at the gym. Guess I will just have to keep my cool for a couple of months until they fall off the treadmills and they find their way back to their couch…But really, I do love this time of the year, despite my rant. My fellow bloggers are busy in their kitchens creating and getting covered in flour just to present some fun, new and healthy twists on old classics. And it seems that just about everyone you meet, has a chipper attitude towards improving their own lives in one way or another.
You know what New Year’s resolution you can keep? Eating. Yup. Eating insanely delicious food that only seems sinful. That is what I have whipped up for you. I adore this side dish as it takes the place of higher carbohydrate and fat laden, usual mashed potato side dish that graced all of our plates during the Holidays. Trust me, I cannot get enough of my Mom’s garlic mashed potatoes. They are divine. And my behind loves them as well.
With the new year approaching, I set out to recreate one of my favorite sides, only on the lighter fare. Slightly sweet butternut squash is roasted till perfectly caramelized, pureed then spicy chipotle is thrown in a bit of kick. What is it about the sweet and spicy combo? It keeps me coming back for more!
Chipotle Spiced Butternut Squash Puree is healthy, slightly sweet and slightly spicy! The perfect side dish!
15 minPrep Time
30 minCook Time
45 minTotal Time
Yields 4
Save RecipeIngredients
- 1 medium butternut squash, peeled and diced into 1 inch cubes
- 1 Tbsp olive oil
- Salt and Pepper, to taste
- 1/4 cup plain, non-fat Greek yogurt
- 1 T chipotle in adobo sauce
- 1/2 tsp paprika
- 1 tsp cinnamon
- 1 green onion, thinly sliced, for garnish
Instructions
- Preheat oven to 425 degrees.
- Toss squash with olive oil and season with salt and pepper.
- Line baking sheet with parchment paper and place squash on sheet. Make sure they are evenly spaced and not overlapping each other.
- Bake for 20 for 25 minutes, or until easy pierced with a fork.
- Working in batches, puree squash with greek yogurt. After pureed, place in medium mixing bowl.
- Mix in chipotle, paprika and cinnamon. Season and adjust seasonings if needed; such as salt and pepper. You may add more chipotle depending on how spicy you want it. Garnish with green onions and serve warm.
Hungry for more healthy side dishes?
Sautéed Brussels Sprouts & Butternut Squash Skillet with Prosciutto and Blue Cheese
Caramelized Butternut Squash Quinoa Salad with Goat Cheese and Roasted Grapes
Walnut, Grape & Kale Quinoa Salad with White Balsamic Dressing
If you make this recipe, make sure to snap a photo and hashtag it #HOUSEWIFEINTRAININGFILES. I’d love to see what you are cooking up in your kitchen!
1
Comments