Name: Carrot and Butternut Squash Puree
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 1 small butternut squash (about 2 pounds); 1 pound carrots (peeled and cut into 1 inch pieces - or use the baby carrots.); 3 tablespoons olive oil; 2 cloves garlic (lightly smashed, peel removed); 6-7 fresh sage leaves; 1 lemon (zested); salt and pepper to taste