Roasted Butternut Squash Puree
Add the avocado pulp and the cooked peas in a bowl.
Recipe Summary Roasted Butternut Squash Puree
This is very easy and healthy. It tastes like pumpkin pie!Ingredients | Pea And Avocado Puree1 large butternut squash, halved and seededsalt and ground black pepper to taste2 cups chicken stockDirectionsPreheat oven to 400 degrees F (200 degrees C). Place squash on a baking sheet, flesh-side up.Roast in the preheated oven until tender and slightly brown, 45 minutes to 1 hour. Cool until easily handled.Scoop flesh into a food processor; pulse until smooth. Add chicken stock, 1/4 cup at a time, while continuing to pulse, until smooth. Season puree with salt and pepper.Vegetable broth can be used in place of the chicken stock, if desired.Info | Pea And Avocado Pureeprep: 15 mins cook: 45 mins total: 1 hr Servings: 4 Yield: 4 servings
TAG : Roasted Butternut Squash PureeSide Dish, Vegetables, Squash,
