Winter's Harvest
Nov 23, 2021
3 minutes
RECIPE DEVELOPMENT BY Leah Rasbury
FOOD STYLING BY
Kathleen Kanen
STYLING BY
Mary Beth Jones
PHOTOGRAPHY BY
Mac Jamieson
Winter Squash and Carrot Purée
MAKES 4 TO 6 SERVINGS
1 large butternut squash, peeled and cut into chunks
5 carrots, cut into 2-inch pieces
1 large sweet onion, sliced 1 inch thick
6 cloves garlic
1 (2-inch) piece fresh ginger, peeled and sliced ½ inch thick
2 tablespoons olive oil
2½ teaspoons kosher salt, divided
½ teaspoon ground black pepper
½ cup heavy whipping cream
3 tablespoons unsalted butter, melted
1 teaspoon chopped fresh
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