When butternut squash is in season, I am constantly looking for ‘different’ ways to prepare it. This recipe qualifies. The zingy flavor of the lime combined with the homeyness of rosemary makes this recipe one that will be repeated.
1 cooked butternut squash – deseeded, peeled and blended in the blender with as much
chicken broth as needed for desired thickness
1 palm-full (about 1 12/ tblsp.) of fresh rosemary leaves – crushed into the finest powder possible
juice from 3 limes
salt to taste
*Topping in the photograph is hemp seeds.