Roasted Butternut Squash-and-Onion Puree

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Roasted Butternut Squash-and-Onion Puree
  • 4Servings

Ingredients

  • 4 1/2 cups cubed butternut squash
  • 1 sweet onion, cut into 2-inch pieces
  • 2 tablespoons EVOO
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Preparation

Toss squash and onion with EVOO, salt and pepper on a parchment-lined baking sheet and roast at 400 degrees for 25 minutes, tossing halfway through. Puree in food processor. Serve warm as a side dish, thinned with broth as a soup or cold as a dip with pita chips.