Butternut Squash and White Beans Puree

Butternut squash tastes similar to pumpkin.

Butternut squash is a hearty and versatile squash with a lot of flavor. You can use it to make soups, stews and savory pies that will warm you up in the autumn and winter months. A butternut squash and white bean puree makes an excellent side dish. The white beans are a nutritious way to thicken the puree, making it also a tasty main course. Whether for your family, company or just for yourself, make a butternut squash and white bean puree that is both delicious and healthy.

Things You'll Need

• Small butternut squash
• Can of white beans
• 1 tablespoon maple syrup
• Salt
• Spices
• Butter
• Food processor (optional)
• Baking sheet
• Olive oil
• Lemon (optional)

Instructions

1. Wash the butternut squash and cut into 1 inch cubes. Place the squash on the baking sheet and drizzle a small amount of olive oil and maple syrup. Sprinkle on a small amount of salt. Bake for 15 to 20 minutes at 400 degrees Fahrenheit, or until the squash is soft and caramelized.

2. Drain and rinse the white beans. Mix the beans with the cooked squash in a food processor. Alternatively, mash the beans and squash with a fork until you get the desired consistency. Mashing will produce a slightly chunkier puree. If you choose, mix the butter into the puree.

3. Flavor the puree with spices to taste. Add salt, pepper, garlic powder, rosemary or thyme until it tastes just right. You can also squeeze the juice of a lemon into the puree.