Winter Squash and Carrot Purée
MAKES 4 TO 6 SERVINGS
1 large butternut squash, peeled and cut into chunks5 carrots, cut into 2-inch pieces1 large sweet onion, sliced 1 inch thick6 cloves garlic1 (2-inch) piece fresh ginger, peeled and sliced ½ inch thick2 tablespoons olive oil2½ teaspoons kosher salt, divided½ teaspoon ground black pepper½ cup heavy whipping cream3 tablespoons unsalted butter, melted1 teaspoon chopped fresh thyme1 teaspoon finely chopped fresh rosemaryGarnish: fresh thyme leaves, chopped fresh rosemary
1. Preheat oven to 375°. Spray a 1½-quart baking dish with cooking spray.
2. On a large rimmed baking sheet, combine squash, carrots, onion, garlic, ginger, oil, 1 teaspoon salt, and pepper, tossing to coat well.
3. Bake until vegetables are tender and browned, about 50 minutes. Let cool enough to handle. Discard…
