Butternut Squash Puree With Sun Dried Tomatoes And Sage Food
BUTTERNUT SQUASH PUREE WITH SUN-DRIED TOMATOES AND SAGE
Number Of Ingredients 11
Steps:
- 1. Bring the water to boil in a small pan, and add the sun-dried tomatoes. Turn off the heat, and let sit 20 minutes, or until the tomatoes have softened. Drain and set aside. 2. While the tomatoes soak, place the sunflower seeds in an un - oiled skillet over medium-low heat. Stirring occasionally, dryroast the seeds for 5 minutes, or until they begin to pop and have a nutty aroma. Remove from the heat and set aside to cool. 3. Place the squash on a steamer basket set over boiling water. Cover and steam 15 minutes, or until fork tender. 4.While the squash cooks, heat the oil in a medium-sized skillet over medium heat. Add the garlic and onions, and sauté 5 minutes, or until the onions begin to soften. Add the mushrooms, and continue to cook another 5 minutes, or until they begin to soften. 5. Place the sunflower seeds in a food processor and grind. Add half the sun-dried tomatoes, half the squash, half the sautéed vegetables, and half the sage, oregano, and salt. Purée until smooth, then transfer to a large mixing bowl. Repeat with the remaining ingredients. Adjust the seasonings, if desired. 6. Transfer the purée to a serving bowl, and enjoy. For a Change . . . • Use pecans, walnuts, or pumpkin seeds instead of sunflower seeds. • Instead of steaming the squash, bake it whole for 1 hour in a 400°F oven.
Nutrition Facts : Nutritional Facts Serves
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