Roasted Winter Squash Puree With Roasted Shallots and Winter Savory | Oregonian Recipes
While any squash can be used here, I'm quite fond of red kuri and kabocha. If you can't find winter savory, fresh thyme may be substituted.
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Cooking tools:
- Food processor
- Oven
- Baking sheet
- Aluminum foil
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Spoon
Ingredients
- 1 medium winter squash (4 to 5 pounds), split in half and seeded
- 4 small shallots, peeled, ends trimmed (about 4 ounces)
- 2 bay leaves
- 5 sprigs winter savory, plus 1/2 teaspoon minced leaves
- Salt
- pepper
- 1 to 2 teaspoons honey or granulated sugar
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