Carrot Butternut Squash Puree


  • 2 pounds of butternut squash, peeled and chopped into 1 inch pieces
  • 1 pound carrots peeled and cut into 1 inch pieces 
  • 3 tablespoons butter substitute
  • 2 cloves garlic lightly smashed
  • 6-7 fresh sage leaves
  • 1 lemon zested
  • 1/8 cup of stock
  • salt and pepper to taste


  1. Put a small pot of salted water on to boil. When the water comes to a boil, add the carrots.  3 minutes latter add the butternut squash.  Cook for about 15 minutes or until tender.  Remove and drain.
  2. To the now empty pot, add the butter substitute and melt.
  3. Add the garlic and lightly toast.
  4. Add the lemon zest
  5. Add the squash mixture and the butter, garlic and lemon to a food processor.  Add the stock as needed to achieve the right texture.
  6. Salt and pepper to taste
  7. Lightly fry sage leaves in olive oil and top the puree

Goes well with chicken or pork as an alternative to rice or mashed potatoes.

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