Loaded with beta carotene, this carrot and butternut squash puree takes the place of mashed potatoes anytime!
Course Side Dish
Keyword butternut squash, carrot
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
1smallbutternut squashabout 2 pounds
1poundcarrotspeeled and cut into 1 inch pieces - or use the baby carrots.
2clovesgarliclightly smashed, peel removed
6-7fresh sage leaves
salt and pepper to taste
Fill a large pot with about 1 inch of water. Set a steamer basket inside the pot and fill the steamer basket with squash and carrots. Cover tightly with lid and heat to boiling. Steam the vegetables until very tender, about 15 minutes.
Meanwhile, add olive oil to a small skillet and heat over medium until oil is shimmering. Add garlic and sauté until golden brown. Remove the garlic and add the sage leaves. Fry the sage until just crisp - about 30 seconds. Remove sage from oil and place on paper towels to absorb excess oil.
Transfer squash and carrots to the bowl of a food processor. Puree together until smooth. Add 2-3 tablespoons sage oil, and pulse 2-3 times to combine. Add lemon zest, salt and pepper to taste and stir until combined.
Crumble sage leaves and sprinkle on top. Drizzle with remaining olive oil if desired.