Butternut Squash Puree

Ingredients:

• 2 (2-lb.) butternut squash
• 2 tbsp. extra-virgin olive oil
• 1/2 tsp. dried thyme
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 4 garlic cloves, unpeeled

Makes 8 (3/4-cup) Servings

1. Heat oven to 400 F. Line a baking pan with foil.
2. Cut squash in half lengthwise and scoop out seeds. Brush flesh side of squash with oil and season with thyme, salt, and pepper. Brush garlic with oil and place 1 clove in each of the squash cavities.
3. Transfer squash to baking pan and roast, cut side up, until skin is blistered and easily pierced with a pairing knife, 40-45 minutes. Remove from oven and cool for 10 minutes.
4. When cooled, scoop flesh from squash and transfer to a medium bowl. Squeeze garlic from the peel and mash with squash until garlic is incorporated and squash is smooth. Adjust seasonings to taste.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. If you're looking for a vegetable side dish that's tasty and comforting, this is it. Butternut squash is in season October through January and it's a perfect holiday side dish, regardless of the occasion. This was my first time cooking butternut squash and it was a tasty success. Not only is this side dish colorful, tasty and simple to make, it's also filled with plenty of nutritional benefits such as fiber, beta-carotene, iron, and Vitamins B and E. You can serve this side with any protein and your meal will be elegant.