Winter Squash and Carrot Purée
 
MAKES 4 TO 6 SERVINGS
Ingredients
  • 1 large butternut squash, peeled and cut into chunks
  • 5 carrots, cut into 2-inch pieces
  • 1 large sweet onion, sliced 1 inch thick
  • 6 cloves garlic
  • 1 (2-inch) piece fresh ginger, peeled and sliced ½ inch thick
  • 2 tablespoons olive oil
  • 2½ teaspoons kosher salt, divided
  • ½ teaspoon ground black pepper
  • ½ cup heavy whipping cream
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon finely chopped fresh rosemary
  • Garnish: fresh thyme leaves, chopped fresh rosemary
Instructions
  1. Preheat oven to 375°. Spray a 1½-quart baking dish with cooking spray.
  2. On a large rimmed baking sheet, combine squash, carrots, onion, garlic, ginger, oil, 1 teaspoon salt, and pepper, tossing to coat well.
  3. Bake until vegetables are tender and browned, about 50 minutes. Let cool enough to handle. Discard ginger.
  4. In the work bowl of a food processor, add roasted vegetable mixture; process until smooth. With processor running, add cream and melted butter. Add thyme, rosemary, and remaining 1½ teaspoons salt; process until just combined. Pour squash mixture into prepared baking dish.
  5. Bake until mixture is bubbly and browned around edges, 30 to 32 minutes. Garnish with thyme and rosemary, if desired. Serve warm.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/winter-squash-and-carrot-puree-recipe/