Roasted Butternut Squash Puree

Yeah, whatever, I know it looks like baby food. But it tastes really good. Rich and flavorful, this is a great healthy side dish. I think I may actually serve it at Thanksgiving as a dip. Plus, I'm ready to turn my squash addiction from the summer varieties to those of fall!

The Plan

Chop and Roast veggies. Puree.

The Ingredients

1 medium Butternut Squash, peeled and cubed*

1 Onion, rough chopped

2 cloves Garlic, smashed

1 Tbsp Olive Oil

1 Tbsp fresh Sage, minced

1/2 cup plain Greek Yogurt

1/4 tsp powdered Ginger

1/4 tsp powdered Cinnamon

Salt and Pepper

The Method

Preheat oven to 375F.

Place Squash, Onion and Garlic on a sheet pan. Drizzle Olive Oil and Sage over the veggies. Throw on a pinch of Salt and Pepper. Toss to coat. Roast for about 20 minutes, or until tender.

Remove from oven and let cool for a few minutes. Place veggies, Yogurt, Ginger and Cinnamon in a food processor. Puree until mixture has, well, turned into a puree. Your choice, you can leave it a bit chunky or continue pureeing until smooth. Salt and Pepper to taste.

*Don't be intimidated by the Squash. I know it looks a bit scary. Here's what you do: Cut off the top and bottom. Peel. Slice the neck into disks. Cube. Slice around the bulb area of the squash. You can still use the meat the surrounds the seeds.

**I served this with a Thyme roasted chicken breast.