Creamy Yellow Squash Puree
Serves 910 mins prep25 mins cook
Full tutorial video above. This flavorful yellow squash puree is the perfect low-carb and vegan alternative to mashed potatoes. Light and healthy, this is made creamy with tahini and topped with caramelized shallots.
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What you need
Instructions
0 Preheat the oven to 400 degrees Fahrenheit. 1 Scrub the surface of the yellow squash using a vegetable brush. Rinse and pat dry. 2 Brush a few drops of olive oil on the yellow squash, prick with a fork and place on a parchment paper lined baking sheet. Bake the squash until well done and fork tender, about [timer minutes=25]25 to 30 minutes[/timer]. 3 Peel about half the skin from the squash and discard. The retained outer skin will give the mash a slightly coarse texture, bulk and more nutrients. Peeling all the skin will give it a smoother but lighter consistency. 4 Cut the roasted squash into pieces and drain the juices out through a colander. For a firmer creamed squash, squeeze out the juices as much as possible, otherwise it will be a thin puree. Reserve the collected juices to adjust the puree consistency later. 5 Place the drained yellow squash, tahini, grated garlic, lemon juice and salt in a food processor and puree until very smooth and creamy, about [timer minutes=1]1 to 2 minutes[/timer] Adjust the seasonings as per taste and transfer to a serving bowl. 6 Heat remaining olive oil in a skillet. Add sliced shallots and sauté until golden brown and caramelized. 7 Top the puree with caramelized shallots, roasted pine nuts, a sprinkle of zaatar, red pepper flakes or paprika. And serve it warm.View original recipe