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Purée of Roasted Seasonal Vegetables

Serves 12

What You Need:

1 Butternut Squash, peeled and seeded
3 Sweet Potatoes, peeled
5 Whole Carrots, peeled
2 Sweet Onions, peeled
Garlic, small head
4 Tbsp. Extra Virgin Olive Oil
1 tsp. dried sage
Sea Salt
Black Pepper

Make It:

  1. Preheat oven to 375º. Line several jelly roll pans with foil and set aside.
  2. Cut squash, sweet potatoes and carrots into 1 pieces. Cutting down through onions, split each one into sixths. Separate garlic into cloves; do not peel.
  3. Arrange vegetables in single layer on pans and drizzle liberally with olive oil. Season with salt, pepper and dried sage.
  4. Place pans in oven and bake for 20 minutes. Remove from oven and turn vegetables. Return pans to oven and continue roasting until vegetables are tender, about 20 to 25 minutes.
  5. Squeeze garlic cloves from skins. Fill food processor about halfway with vegetables and pulse until smooth. Repeat, working in batches, until all vegetables are pureed.
  6. Adjust seasonings if necessary and serve immediately.

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