Savory Pumpkin Puree
December 26th, 2011
2 tablespoons extra-virgin olive oil 1/4 cup diced onion 1 to 2 cups pumpkin peeled and cut into 1/2-inch cubes (butternut squash may also be used.) 2 cups vegetable stock pepper, rosemary, basil pinch of turbinado sugar if desired Heat the oil in a medium saucepot then add the onion and squash cubes. Saute until the [...]