Honey Yogurt Squash Puree

On its own, this butternut squash puree is pretty awesome! But combining it with something spicy sent it into another orbit! The something spicy I used this time around were sauteed onions with picante smoked paprika…served them with a couple of lamb chops squeezed in the middle.

But let’s talk about the puree. Peel, deseed, and cut a butternut squash into one-inch chunks, toss with a little olive oil, salt, and pepper, and roast at 400 until very tender. You could boil it, but roasting really brings out the flavor of the squash.

Once it’s cool enough, mash or throw it into the food processor with a couple of tablespoons of honey. The amount of yogurt depends on how thick both your puree and yogurt are, but I would say you should add at least a few tablespoons. Once you’ve got your desired consistency, salt and pepper to taste and reheat in a Teflon pan when you’re ready to serve.