The Best and Most Natural Squash Dish is the perfect recipe I am happy to share with you. Squash is a versatile vegetable. 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!
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 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 widely available now. So don’t miss out on this incredible and delicious recipes.
- 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 and chopped
- 1 cm grated fresh ginger
- Salt and greshly 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.