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
half a roasted butternut squash
2 Tbsp grassfed butter
zest of one lemon
juice of one lemon
salt and pepper to taste
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.