You may also like
Categories:Viewed: 46 - Published at: 8 years ago
Ingredients
- 2 butternut squash, peeled and chopped into large chunks
- 1 head garlic, tip cut off
- 1 tablespoon oil
- 3 sage leaves
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
Method
- Preheat the oven to 425 degrees.
- Put the squash and garlic onto a baking sheet, and sprinkle with oil; then, roast for about 20 minutes, or until tender.
- Put the squash into a food processor.
- Squeeze the cloves of garlic out of their skins and into the processor.
- Add the sage, cumin and cayenne, and puree.
- Refrigerate, tightly covered.
- Serve at room temperature.
