Roasted Butternut Squash Puree

This is so good! I couldn't stop "tasting" it to make sure it was seasoned correctly. Yum! Often butternut squash gets a sweet treatment with brown sugar or maple syrup, or the classic pairing with sage and brown butter. This pairing with roasted garlic, thyme, and a hint of spice is just awesome. Roasting everything gives a great, deep flavor. Can't wait to make it again!

Ingredients:

1 small butternut squash, peeled and cut into 1" cubes

2 garlic cloves (skin on)

a few springs of thyme

pinch of smoked paprika

pinch of cayenne pepper

salt and pepper

olive oil

1 tbsp butter

1/4-1/2 cup whole milk, warm

Directions:

Preheat oven to 400. On a foil-lined baking sheet, toss squash and garlic with olive oil (a few tablespoons worth), salt and pepper, and spices. Nestle thyme in with the squash. Roast for about 20-25 minutes until tender and starting to brown.

Remove from oven and put squash into a sauce pan. Discard the thyme sprigs. Squeeze the garlic out of its skin and put it in with the squash. Add the butter and a little milk and puree with an immersion blender. Add the milk little by little until  you get your desired consistency. 

Season to taste with salt and pepper. 

I served it with roasted vinegar chicken - it was a great dinner for a chilly night!