Photo and Recipe by Tod Dimmick
This smoky-creamy dish could be an entree unto itself.
Prep time: 5 minutes
Cook time: 30 minutes
Serves: 4 as a side dish
2-3 TB olive oil
1 medium onion, chopped into 1/2 inch chunks
3 cups cooked butternut squash
1 tsp. kosher salt
1/2 tsp ground cumin
2 TB unsalted butter (optional)
Preheat your oven to 350F. Heat the olive oil in a small (8-10″) cast iron skillet over medium heat and cook the onion for 5-10 minutes, stirring, or until onion is soft and brown. Turn off heat.
Add the squash, salt, cumin, onions, and butter to a food processor equipped with the cutting blade, and process to a smooth consistency. Scrape the squash back into the skillet, and slide into the oven. Heat for 20 minutes or until squash is hot.