Ingredients

makes 4 cups

　　1 pound butternut squash, peeled, seeded, and roughly chopped

　　3 tablespoons extra-virgin olive oil

　　1 teaspoon kosher salt

　　1/2 teaspoon freshly ground black pepper

　　1 tablespoon fresh chopped rosemary, or 1 teapsoon dried

　　

Step 1

In a large bowl, toss squash with olive oil, salt, and pepper. Put the squash on a baking sheet next to the parsnips, keeping the two vegetables separate, and roast until tender and golden brown, 15 to 20 minutes.

　　

Step 2

Prepare the parsnip puree and transfer it to a separate bowl. Fold in the squash and the rosemary. Do not overmix. Taste for seasoning and stir in salt and pepper as needed.

　　Pure Flavor