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Butternut Squash Puree

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings

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.