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Butternut Squash and Chipotle Crema

Vegetarian recipe for butternut squash and chipotle crema from Lucky Peach Powervegetables by Pete Meehan.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Servings: 2 people


  • 4 cloves garlic, peeled
  • 2 cups olive oil
  • 1 cup creme fraîche
  • 1/2 cup chipotle in adobo
  • 1 tsp salt
  • 1/2 butternut squash, peeled and cubed
  • 1 cup grated Parmesan
  • 1/4 cup roughly chopped cilantro


  • Preheat your oven to 200 C/ 400 F.
  • Confit the garlic by placing it in a small saucepan and covering it in olive oil until it starts to float. Place it on a low heat, bring to a simmer and then turn down the heat, leaving it for 20 minutes.
  • Toss the cubes of butternut squash in a few tablespoons of the garlic oil. You want to lightly coat the cubes, salt and then roast them in an even layer for about 30 minutes. Toss halfway through.
  • Warm the crema (or its stunt-double) in a glass measuring cup in the microwave at low for 1 minute. Pour into a blender with the chilies of voice, garlic and salt and blend until smooth.
  • Pour the crema into a large skillet set over a low heat, add the roasted squash and toss to combine. Stir in half of the cheese and then serve topped with the remainder of the cheese and the cilantro.