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!
Chop and Roast veggies. Puree.
The Ingredients1 medium Butternut Squash, peeled and cubed*
1 Onion, rough chopped2 cloves Garlic, smashed
1 Tbsp Olive Oil1 Tbsp fresh Sage, minced
1/2 cup plain Greek Yogurt1/4 tsp powdered Ginger
1/4 tsp powdered CinnamonSalt and Pepper
The MethodPreheat oven to 375F.
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.