Puree with Thyme
1 1/2 pounds butternut squash
1 T honey (optional)
1/2 head roasted garlic
2 t chopped thyme leaves
2-3 T unsalted butter
salt and freshly ground white pepper to taste
Preheat oven to 375. Split squash
lengthwise. Place the halves, cut side up, on a
baking sheet and cover with foil. Bake for 1 hour
or until a fork pierces easily.
Remove squash from oven and let
cool a few minutes. Remove seeds. Scoop out meat
and puree it in a food mill or blender with the
roasted garlic. Stir in butter, thyme and honey.
Season with salt and pepper. Put puree in
ovenproof serving dish and bake in 400 degree oven
for 20-25 minutes. Serve hot.
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