Roasted Butternut Squash Puree
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Prep Time: 10 mins
Serves: 4
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Ingredients
2 large Butternut Squash
1/4 cup Canola Oil
1/4 cup Honey
1 large Garlic Clove
1/2 bunch Fresh Thyme
1/4 cup Olive Oil
1 tsp Lemon Juice
Salt & Pepper
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Indoor Preparation
Peel, core and cut the squash into pieces that are approximately the same size so they cook evenly. Toss the cut squash with the canola oil, honey, peeled garlic and thyme, then place on roasting pan.
Place the roasting pan into the oven and cook at 375º F until the outside of the squash turns a chesnut brown; you want to caramelize the outside of the squash to extract all of its flavor--do not burn.
Cool the squash mixture to room temperature and purée in a food processor, adding olive oil only to thin the mixture.
Season mixture with salt and pepper, also use a splash of lemon juice to boost the flavor of the squash.
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