I recently found myself with a very large basket of butternut squash from Tom's garden, and a single turnip (rutabaga) from Katie's crop share. Together, they created something beautiful - the sweetness of the squash blends nicely with the flavor of the turnip, eliminating all traces of bitterness.
To serve 4, generously:
- 1 medium butternut squash (about 1.5 pounds), peeled and cut into 1-inch chunks
- 1 small yellow turnip (about 1 pound), peeled and cut into 1-inch chunks
- 1/2 cup chicken stock
- 2 tablespoons butter
- Nutmeg, salt, and pepper to taste
- Preheat oven to 400°F.
- Place squash in roasting pan in a single layer.
- Pour broth over squash.
- Cover with foil and bake for 45 minutes, until tender.
- While the squash is cooking, place the turnips in a medium saucepan. Cover with water, bring to a boil, reduce heat to a simmer, and cook until tender, about 40 minutes.
- Drain the vegetables, and place them in a food processor with the butter.
- Puree until smooth.
- Add nutmeg, salt, and pepper to taste.