This Butternut Squash Puree makes for a decadent but nutrient rich side dish that takes almost no time to throw together!
I threw together this simple butternut squash puree for a quick weeknight meal and served it with roasted chicken thighs topped with THIS carrot green chimichurri…it was a hit for both Tyler and I!
The whole meal came together in just around 30 minutes; while the chicken roasted in the oven I prepared the butternut puree on the stove. The chimichurri was easy to make beforehand (in under 5 minutes) to have on hand 🙂
The rosemary in the butternut, the Blackening Rub from Spicewalla on the chicken (use code foodfitnessandfaith on their website for a discount!), and the flavors in the chimichurri — PHEW, this whole meal was a winner!! Try it out and let me know what you think!
Butternut Squash Puree
Ingredients
- 1 tbsp EVOO
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bag frozen or fresh butternut squash I used frozen
- 1 cup frozen or fresh cauliflower I used frozen cauliflower rice
- Pinch fresh or dried rosemary
- Salt and pepper to taste
- Splash of broth
Instructions
- Heat oil in a large pan over medium heat. Add onion and garlic and sauté until fragrant, 2-3 min.
- Add in butternut and cauliflower and continue to cook until softened and heated through. Season as desired with salt, pepper and rosemary. Add splash of broth as needed.
- Transfer to high speed blender and purée until smooth.
