Puree of Roasted Seasonal Vegetables

By adrienne30343

Ingredients

• 1 Butternut Squash, peeled and seeded
• 3 Sweet Potatoes, peeled
• 5 Carrots, peeled
• 2 Sweet Onions, peeled
• Garlic, small head
• 4 Tbsp. Olive Oil
• 1 tsp. Dried Sage
• Olde Thompson All-Natural Black Pepper & All-Natural Sea Salt, to taste

Details

Servings 12

Preparation

Step 1

1.) Preheat oven to 375°. 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 seasoning if necessary and serve immediately.