Butternut Squash Pureé
....A totally seasonal recipe. Two things I love about it: it's *easy* and it tastes delish. Some people might consider it boring, but you can always integrate it with something else.
I'm not sure about the quantity. I get a whole butternut squash (I'm guessing they're around 3-4 lbs each normally??...if you're cooking for others, you may need to do 2 or 3 squashes). Slice it in half lengthwise, remove the seeds & stringy stuff and put them face down on a tray in a 375 degree oven for about 1 hr. (Make sure you use a tray that can catch the liquid that will seep out...I learned this the hard way!!) Cool them a little bit, then scoop out the flesh & discard the skin (or compost it, whatever). Put it in a Cuisinart (a blender will probably do as well, except you'll probably have to do it in stages). Cut up some garlic fine...I usually then gently sauté the cut-up garlic...and put it in, along with some veggie broth. How much depends on whether you want purée or soup. I usually do around a cup for each squash. Purée it and voilá! Some people put butter on theirs, but I skip the extra calories and it still tastes awesome.