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Winter Squash and Carrot Puree

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  1. 1 kabocha or buttercup squash (about 2 3/4 pounds), halved crosswise and seeded
  2. 4 carrots, thinly sliced
  3. 1 large garlic clove, thinly sliced
  4. 1/4 teaspoon thyme
  5. Salt and freshly ground pepper
  6. 1 tablespoon unsalted butter, cut into small pieces
  1. Preheat the oven to 350°. Set the squash, cut side down, on a lightly oiled baking sheet. Bake for about 45 minutes, or until soft.
  2. In a saucepan, combine the carrots, garlic, thyme and 2 cups of water. Cover and bring to a boil, then simmer over low heat until the carrots are very tender, about 20 minutes. Transfer the contents of the pan to a food processor; puree. Scoop the squash out of its skin and puree it with the carrots. Season with salt and pepper.
  3. Spread the puree in a buttered shallow baking dish; dot with the butter. Bake for 20 minutes, or until hot, and serve.
Serve With
Serve with golden roast turkey, goose or chicken, roast pork loin or baked ham for a classic pairing.