I’m having a bit of a love affair with Five Spice powder right now. Last week I made a Five Spice Halibut Taco recipe that had my family giddy with food love. This week I wanted to incorporate seasonal ingredients so this Five Spice Halibut with Butternut Squash Purée was born.
Five Spice powder is a combination of cinnamon, star anise, cloves, fennel and black pepper that play beautifully together and create the most delicious fragrance. I’ve found that some brands substitute black pepper with white pepper. After trying sever blends, I’ve determined that I like five spice powder best with a subtle hint of black pepper.
My favorite bottled brand you ask? I adore Spiceology brand of spices (side note: I’m not being paid to say this, I really do love this brand). Hands down, Spiceology is the best tasting and best consistent quality spices I’ve ever used. And now I can find some of their spices in bulk at my local market.
This Five Spice Halibut with Butternut Squash Purée recipe is subtly fragrant, a smidgen sweet, beautifully savory and looks like fall on a plate. It makes the loveliest meal when served with shaved Brussels sprouts that have been sautéed with green onion and bacon. Ok, how enticing does that sound?
I originally played around with the butternut squash purée, adding coconut milk rather than butter. But in the end, I decided simplicity was best. Adding butter to the squash kept the flavor profile earthy yet only slightly sweet. It allowed the five spice powder and the halibut to shine. And then complimented by the robust flavors of the Brussels sprouts and bacon – making a gorgeous blend of flavors.
Fresh, fairly simple and completely delicious, this pretty little recipe will delight the palate and enchant your senses. Not too mention, impress your family and friends.
Delicious Wishes and Loads of Love,