Winter Squash and Carrot Puree

• 1 kabocha or buttercup squash (about 2 3/4 pounds), halved crosswise and seeded
• 4 carrots, thinly sliced
• 1 large garlic clove, thinly sliced
• 1/4 teaspoon thyme
• Salt and freshly ground pepper
• 1 tablespoon unsalted butter, cut into small pieces

1. Preheat the oven to 350.
2. Set the squash, cut side down, on a lightly oiled baking sheet.
3. Bake for about 45 minutes, or until soft.
4. In a saucepan, combine the carrots, garlic, thyme and 2 cups of water.
5. Cover and bring to a boil, then simmer over low heat until the carrots are very tender, about 20 minutes.
6. Transfer the contents of the pan to a food processor; puree.
7. Scoop the squash out of its skin and puree it with the carrots.
8. Season with salt and pepper.
9. Spread the puree in a buttered shallow baking dish; dot with the butter.
10. Bake for 20 minutes, or until hot, and serve.

kabocha, carrots, garlic, thyme, salt, unsalted butter

Taken from www.foodandwine.com/recipes/winter-squash-and-carrot-puree (may not work)