Winter Squash and Carrot Puree

1. 1

   Preheat the oven to 350.

2. 2

   Set the squash, cut side down, on a lightly oiled baking sheet.

3. 3

   Bake for about 45 minutes, or until soft.

4. 4

   In a saucepan, combine the carrots, garlic, thyme and 2 cups of water.

5. 5

   Cover and bring to a boil, then simmer over low heat until the carrots are very tender, about 20 minutes.

6. 6

   Transfer the contents of the pan to a food processor; puree.

7. 7

   Scoop the squash out of its skin and puree it with the carrots.

8. 8

   Season with salt and pepper.

9. 9

   Spread the puree in a buttered shallow baking dish; dot with the butter.

10. 10

    Bake for 20 minutes, or until hot, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.