By this time in the Fall, butternut squash and carrots tend to be “surplus” items in my pantry. They are two of my favorite root vegetables that I love to dice up to add to a vegetable soup, roast with herbs and olive oil for a side dish, or puree after roasting to create a versatile base that can be transformed into several dishes.
When packaged in smaller containers or zip-top bags, this butternut-carrot puree can be thawed a little at a time to use as a quick sauce, soup, or side dish. The portions are flexible, so it’s perfect to use up whatever you have on hand.
Here are three quick ways to use butternut squash and carrot puree:
As a healthier side dish alternative to mashed potatoes: Stir in 2 tablespoons butter and 1/4 cup milk or heavy cream into 1 cup puree. Serves 2.
As a quick sauce for pasta: Combine 1 cup puree, 1/2 cup vegetable stock, and 1/2 cup light cream in a saucepan. Heat through, and add salt and pepper to taste. Toss with 2 cups cooked pasta and top with Parmesan cheese. Serves 3-4.
As a vegetarian or vegan soup: Combine 2 cups puree with 3 cups vegetable stock in a saucepan. Heat through and finish with 1/4 cup heavy cream. Serve topped with a drizzle of a flavored oil or sour cream, chives, and roasted pepitas or pumpkin seeds. Serves 3-4. Omit any suggested dairy to make a vegan soup.
Butternut Squash and Carrot Puree
1 large butternut squash
1 lb. bag of carrots
A few sprigs of fresh thyme
Salt and pepper
Preheat oven to 425* F. Peel and chop the butternut squash and carrots into a large dice about 1″ in size. Place on a rimmed baking tray and toss with olive oil, thyme, salt, and pepper to coat.
Roast until vegetables until tender, about 30-45 minutes. Your oven temperature and cooking times may vary, so check and stir periodically. The veggies should be caramelized, but not burnt.
When cool enough to handle, puree in food processor or blender until smooth but still a little chunky. Use immediately or portion into freezer-safe containers or zip-top bags and freeze for up to 6 months.