Butternut Squash Puree

Maybe you’re a bit tired of gourds and vegetable mashes after the holiday season, but this is a terrific recipe for a simple, lighter alternative to your typical sweet potatoes with marshmallow. Plus, the recipe features bourbon whiskey, which is always good for bonus points

Butternut Squash Puree

2 medium butternut squashes, halved with seeds removed
olive oil
bourbon
salt and pepper

1. Preheat the oven to 400.
2. Sprinkle salt and pepper, plus a little olive oil over the open sides of the squashes, then roast on a baking pan until soft enough to pierce with a fork.
3. Scoop out the flesh into a bowl, add about 1/2 shot of bourbon (a little more if you’re feeling sassy), and maybe another tablespoon of olive oil.
4. Blend until smooth. You could also just use a fork if you don’t have a mixer.