Puree of Roasted Seasonal Vegetables

By anonsouthernbell

Ingredients

• 1 Butternut Squash, peeled and seeded
• 3 Sweet Potatoes, peeled
• 5 carrots, peeled
• 2 sweet onions, peeled
• garlic, small head
• 4 T olive oil
• 1 t dried sage
• salt and pepper to taste

Preparation

Step 1

1. Preheat oven to 375. Line several jelly pans w/foil and set aside.
2. Cut squash, sweet potatoes and carrots into 1 in 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 w/olive oil. Season w/salt, pepper and dried sage.
4. Place pans in oven and bake for 20 min. Turn vegetables and continue roasting until veggies are tender, about 20-25 min.
5. Squeeze garlic cloves from skins. Fill food processor about halfway w/vegetables and pulse until smooth. repeat working in batches, until all vegetables are pureed.
6. Adjust seasoning if necessary and serve warm.