Snowy days like today ( thanks Winter Storm Hercules) make me want to hunker down, stay indoors and eat warm comforting food. It is freezing cold outside and with a baby at home there is really no where worth trekking to. I got my workout in this morning and plan on spending the rest of the day cuddling my small person and cooking food for the weekend. These days I try and prepare recipes that all of us can enjoy. Hermione has started eating lunch everyday and loves to experiment with a variety of vegetables. So far her favorites include root vegetable “fries”, green smoothies and kale pesto. She really is my daughter!
Doug and I recently started getting weekly deliveries from Rustic Roots Delivery, an organic food home delivery service. They source beautiful produce from Montauk to the Hudson River Valley and deliver us a cooler of goodies each week! It is so much fun to open up the cooler and see what I have to play with. It really forces me to be creative with my cooking and use what I have.
This weeks delivery included an beautiful, huge butternut squash. I immediately know what I wanted to make. This Butternut Squash Puree tastes like Thanksgiving on a spoon. The best part is if I make it without salt ( a no no for babies and their tiny kidneys) Hermione can have some too! The perfect family meal for a freezing cold January day!
Butternut Squash Puree
- 1 whole butternut squash
- 4 cloves garlic chopped
- 4 sage laves
- 4 sprigs rosemary
- sea salt
- black pepper
- Preheat oven to 400
- Cut the squash in half lengthwise and scoop out the seeds
- Divide the garlic, sage and rosemary between the two squash cavities
- Place the squash cut side down on a parchment or foil lined baking sheet
- Bake for 40-50 minutes until the squash halves are soft
- Allow the squash to cool before scooping the flesh into a high speed blender
- Blend the squash until smooth
- Season with salt and pepper to taste and serve warm