Chai-Spiced Winter Squash Puree

• 10 cup (1-inch) cubed peeled butternut squash (about 3 3/4 pounds)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground cumin
• Dash of white pepper
• Dash of ground cloves
• 2 large shallots, peeled and quartered
• 1 large onion, cut into 1-inch pieces
• 1/4 cup water
• 1 tablespoon brown sugar

1. Preheat oven to 375u0b0.
2. Combine first 12 ingredients in a large bowl, tossing well to coat. Place squash mixture on a foil-lined jelly-roll pan. Bake at 375u0b0 for 50 minutes or until tender. Place squash mixture, 1/4 cup water, and brown sugar in a food processor; process until smooth. Serve immediately.

butternut squash, olive oil, salt, ground cinnamon, freshly ground black pepper, ground ginger, ground cardamom, ground cumin, white pepper, ground cloves, shallots, onion, water, brown sugar

Taken from www.myrecipes.com/recipe/chai-spiced-winter-squash-puree (may not work)