Herbs In Kitchen

Madelin Wajda
Willow Pond Farm

Butternut Puree with Thyme (Serves 4)

1 1/2 pounds butternut squash
1 T honey (optional)
1/2 head roasted garlic
2 t chopped thyme leaves
2-3 T unsalted butter
salt and freshly ground white pepper to taste

Preheat oven to 375. Split squash lengthwise. Place the halves, cut side up, on a baking sheet and cover with foil. Bake for 1 hour or until a fork pierces easily.

Remove squash from oven and let cool a few minutes. Remove seeds. Scoop out meat and puree it in a food mill or blender with the roasted garlic. Stir in butter, thyme and honey. Season with salt and pepper. Put puree in ovenproof serving dish and bake in 400 degree oven for 20-25 minutes. Serve hot.

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