BUTTERNUT SQUASH AND RUTABAGA PURéE
Categories Food Processor Vegetable Side Bake Thanksgiving Butternut Squash Fall Rutabaga Bon Appétit
Yield Serves 10
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. Arrange butternut squash in single layer in 13 x9 x2-inch glass baking dish. Add 1 cup broth. Sprinkle with salt and pepper. Cover tightly with foil. Bake until squash is very tender, about 45 minutes. Drain squash. Transfer squash to processor.
- Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain. Add to squash in processor. Process until mixture is smooth, adding more broth if necessary.
- Transfer squash and rutabaga pureée to heavy large saucepan. Add butter. Stir over low heat until heated through, about 5 minutes. Season with salt and pepper. Transfer purée to bowl. (Can be prepared 1 day ahead. Cool. Cover and chill. Rewarm over low heat.)
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