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Author Notes: At a Thanksgiving dinner a few years back I decided to add butternut squash and turnips to the sweet potatoes we usually eat. I ended up overcooking everything and instead of nice pieces of roasted squash and turnip I had mush. since it was already half way there, I decided to puree everything together. When I added some heavy cream and butter the result was delicious and we've been serving this at Thanskgiving ever since. —sweet enough
Serves 6 - 8
- 1 medium sized butternut squash, peeled, seeded and cut into chunks
- 2-3 medium white turnips peeled and quartered
- 3 medium sweet potatoes peeled and cut into chunks
- 3 large cloves garlic unpeeled
- 3 sprigs each rosemary, thyme and sage tied together with butcher's twine
- 3/4 cup heavy cream
- 3-4 tablespoons olive oil
- 4 tablespoons unsalted butter at room temperature
- 1 scant tablespoons kosher salt
- heat oven to 400 degrees. place sweet potatoes, squash, turnips and garlic cloves in a roasting pan. the vegetables should all be about the same size. coat everything with the olive oil and the salt. roast for 20 minutes, give the mixture a gentle toss and roast for another 20 minutes.
- while the pan is still in the oven, place the heavy cream and herbs in a saucepan and bring just to the boiling point. lower heat and simmer for about 15 minutes. set aside.
- when the vegetables are out of the oven peel the garlic (it should slip right out of the skin) and place everything in a bowl. add the butter and slowly pour in the cream as you puree the mixture with a hand blender. blend until just smooth. adjust seasoning and serve.
- This recipe was entered in the contest for Your Best Autumn Vegetable Puree