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.