Root vegetable purées are a creative and unique take on a side of traditional mashed potatoes. Just roast your preferred root vegetable (pumpkin, butternut squash, sweet potatoes, rutabagas, turnips…the list goes on and on!) until tender, and then purée in a food processor along with your favorite seasonings and flavors. My Butternut Squash Purée is just that—a tasty, smooth purée of roasted butternut squash, simply seasoned with salt and pepper, and finished off with a touch of Parmesan cheese and Greek yogurt for extra flavor. A great way to ease your taste buds into the wonderful produce of the Fall season.
Cubes of roasted butternut squash ready to be pureed
(To view this recipe, click on the blue title of the blog post above*)
Butternut Squash Purée
Ingredients:
- 1 large butternut squash, peeled and cut into cubes
- 1 Tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup shaved Parmesan cheese
- 1 Tablespoon plain Greek yogurt
Directions:
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and place the butternut squash cubes on the baking sheet in a single layer. Drizzle the cubes of squash with olive oil and season with salt and pepper. Roast in the preheated oven for 30 minutes, or until the squash is tender.
- Place the roasted squash in the bowl of a food processor, along with the cheese and the yogurt. Puree until smooth and creamy. Serve warm.
Tagged: butternut squash, butternut squash puree, Parmesan cheese, roasted vegetables, side dish, vegetable puree, vegetarian
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