Ingredients:(8-10 months)
2 tablespoons extra-virgin olive oil
1/4 cup diced onion
1 to 2 cups pumpkin peeled and cut into 1/2-inch cubes (butternut squash may also be used!)
2 cups vegetable stock
pepper, rosemary, basil
pinch of turbinado sugar if desired
Method
Heat the oil in a medium saucepot then add the onion and squash cubes. Saute until the onions are soft and translucent then add the vegetable stock.
Bring the mixture to a slow simmer and simmer until the squash is tender enough to puree. Season to taste with pepper, rosemary and basil
You may make this a sweet puree by using nugmeg, ginger and cinnamon as the spices instead of the savory spices and herbs.
Toss this mixture with cooked brown rice, couscous, lentils or even quinoa for a hearty meal
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