Easy vegan squash puree! Squash puree is a very versatile food, and we use it in soups, stews, pies, and pasta. Squash puree has a fresh, subtle flavor and is rich in fiber and many essential vitamins (C and A). You can also use it as a substitute for mashed potatoes. This recipe is healthier than regular mashed potatoes with less fat added.
Squash is a great ingredient that can be used in replacement of meat and other animal ingredients. It can also be used in many dishes and has a very creamy taste. It is also enjoyed roasted, pureed, or sautéed; no matter how it is cooked, the taste is heavenly.
In the Caribbean and many Latin America countries, the most common squash is calabash squash. Calabaza squash is also called West Indian Pumpkin. Calabaza has a similar texture and taste as butternut squash. And I guess this is why I like to buy butternut squash when calabash is not available.
Have you ever noticed when cooking certain type of vegetables or should I say all vegetables, when fresh spices are added, they taste much, much better. It is almost like sitting on Mother Nature’s lap and savoring a delicious meal full of natural vitamins. Yummy!
About the recipe for Easy Squash Puree
The recipe is from Babette de Rozieres who a Guadeloupean and a head chef. The original recipe is called Grandmother’s Giraumon (Squash). The recipe is excellent if you like squash puree. I am a roasted squash and soup gal. And when I read the recipe I was a bit skeptical because of the texture. I thought it would be too watery or maybe not the consistency of mashed potatoes.
Okay, scratch all that! Not like potatoes at all. The consistency and texture is almost like a thick potato and leek soup. No exaggeration! The best part of this dish is the grated fresh ginger. Wow! The ginger really did it. It delivered such a kick! I never thought ginger and squash would be great together.
The seasoning for the squash puree
The other spices added are scallions, parsley, thyme, onions, and garlic. All fresh herbs and fresh spices! And, of course, salt and pepper. Babette de Rozieres’ original recipe is prepared with sunflower oil, which is a type of oil Chef de Rozieres uses a lot in her cooking.
Squash is one of the easiest vegetables to cook and can be used in various recipes, especially paired with other vegetables. This vegan squash puree recipe is simple, easy, and delicious. So don’t miss out on this incredible and delicious recipe.
- 2 scallions
- 1 sprig of fresh parsley
- 1 sprig of fresh thyme
- 2 medium white onions
- 3 garlic cloves
- 1/2 cup olive oil grapeseed oil or sunflower oil
- 2 ¼ pounds calabash squash peeled, seeds removed and chopped into cubes
- 1 cm grated fresh ginger
- Salt and freshly ground black pepper
- In a blender or food processor, chop the scallions, parsley, thyme, onions and garlic. Set aside
- Heat the oil in a heavy-based saucepan then gently fry the squash pieces. Add the chopped herb mixture and the ginger. Mix well and cook over high heat for 5 minutes. Season to taste with salt and pepper.
- Lower the heat and continue cooking, stirring constantly, for 10 minutes more, until the squash becomes a puree. Serve hot.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Always choose ingredients without corn or corn derivatives.
Originally published on February 6, 2016. Updated content.