Lemon Butternut Puree

When I was in Peru, this was dinner one night!  The puree that is the base was a lemon sweet potato puree.  I always try to come home and reinvent the things that inspired me.  This one also reminded me of the time someone brought lemon sweet potatoes to book club!  I knew I liked the combo ever since.
Meyer lemons are in season, and I had butternut squash.  So, it’s a similar concept, but a little different twist.
Lemon Butternut Puree
Ingredients:
half a roasted butternut squash
2 Tbsp grassfed butter
zest of one lemon
juice of one lemon
salt and pepper to taste
Directions:
Roast butternut for an hour at 350F.  Once cooked, scoop half of the squash out and mix with the butter and lemon, salt and pepper.

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