Rutabaga & Butternut Squash Purée ♥

Today's vegetable recipe: An unusual but magical combination, rutabaga and butternut squash mashed and drizzled with just a touch of maple syrup.

~recipe & photo updated 2011~
~ more recently updated recipes ~
~ recipe republished in 2011, by happenstance, exactly five years later to the day! ~
(first published on Day 304 of A Veggie Venture's first year)

2006: I'll tell you something: It's mighty easy to become addicted to these root vegetable purées. Potato & carrot. Rutabaga & apple. Turnip & potato. And now, rutabaga and butternut squash. Who NEEDS spring's asparagus when there winter vegetables are still so beautiful?

CULINARY REVELATION The squash in tonight's purée was cooked last night. And WOW, what a great way. You know how you risk a finger when peeling and cubing a butternut squash? (Update: No more. How to Cut, Peel & Cube a Butternut Squash and Keep All Ten Fingers.) Forget that. Just toss the whole squash -- the WHOLE squash, washed, uncut, unpierced -- into a 425F oven for 90 minutes. Let it cool and oh-so-easily, the skin will slice open, the flesh will scoop out. (Want more detail? See How to Roast a Whole Butternut Squash.)

2010: The year needs more days! I am remaking lots of winter recipes from the early years of A Veggie Venture and with nearly every one, I want to stop and make just that one thing again and again for a few days, before moving on. This was so the case with this mix of rutabaga and butternut squash. If you've ever found butternut squash just a little heavy, the rutabaga lightens it a bit, without taking away a thing. It's wonderful!

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