Petitchef

Thanksgiving butternut squash recipe: mash with mango, ginger and allspice

Main Dish
2 servings
19 min
60 min
Very Easy

Ingredients

Number of serving: 2
1 medium to large butternut squash – peeled and cut into 2″ pieces

2 ripe mangoes – peeled and cut into 2″ pieces

2 slices of pancetta – 1/2″ think – cubed into 1/2″ cubes

1 cup of chickpeas, cooked through or canned

1 leek – sliced into half moons

1/2 a large white onion – diced

1 knob of ginger (about 2 tablespoons.) – grated over the small holes of a box grater

4 cloves garlic – diced

2 tablespoons. allspice

1/4 cup chicken stock

1/4 – 1/3 cup coconut milk

A couple splashes of olive oil

Salt and pepper to taste

Preparation

  • Preheat the oven to 375 F. This method should be somewhat straight forward. Start out by taking a large mixing bowl and combining the butternut squash, (most of) the allspice and a little olive oil.
  • Mix them together and spread the squash out onto a medium baking sheet so that all of the squash pieces are even on the sheet. Season over the top with salt and place in the preheated oven for 30-40 minutes or until the squash is cooked through, but still a little firm.
  • Halfway though the squash cooking process, put a heavy bottomed deep pan or pot over medium heat and add a small amount of olive oil.
  • Add the pancetta and brown it until it’s basically cooked through and its fat has been rendered out. Remove the pancetta and add the onion and leeks to the pot.
  • Soften the vegetables for 5-7 minutes but don’t let them brown. Next add the chickpeas, garlic, ginger and mango and stir to combine. Season with salt and pepper.
  • Next add a little chicken stock and scrape the bottom of the pot to get up those little bits of pancetta that were left. When the squash is finished cooking, remove it from the oven and add it into the pot and mix together.
  • At this point, you could simply add in 1-2 cups of stock, puree and you’d have an awesome soup. Add in the coconut milk and transfer the mixture to a food processor and puree it into the desired consistency. Serve the mash and top with the pancetta pieces.





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