High Harvest Puree

{
  "diet": "V",
  "name": "High Harvest Puree",
  "page": 59,
  "type": "Elven",
  "fluff": {
    "__prop": "recipeFluff",
    "entries": [
      "Highharvestide is a regional celebration of harvest and plenty that occurs annually near the autumnal equinox in certain regions of Toril. In days past, tradition mandated that elves solely consume nature's dew in honor of giving thanks; however, in recent years, the holiday has evolved into a multicourse feast anchored by a cornucopia of autumnal-themed dishes, including a warm and comforting blend of crop plants. This nourishing puree, a favorite of wood elves and eladrin alike, is a mélange of butternut squash, garlic, and thyme that is slow-simmered for a sweet and earthy flavor and garnished with an olive oil accent."
    ]
  },
  "__prop": "recipe",
  "serves": {
    "exact": 4
  },
  "source": "HF",
  "hasFluff": true,
  "miscTags": [
    "feast"
  ],
  "noteCook": [
    "Mashing the squash right on the baking sheet yields a dense, rustic puree. If you want to make it smooth, scrape the squash and peeled garlic into a food processor and pulse or process it to a desired smoothness. If you want a looser consistency, with the processor running, gradually add ½ to ⅔ cup of hot water through the feed tube."
  ],
  "dishTypes": [
    "entree"
  ],
  "ingredients": [
    {
      "type": "ingredient",
      "entry": "One {=amount1/v}-pound butternut squash, peeled, seeded, and cut into {=amount2/v}-inch cubes",
      "amount1": 4,
      "amount2": 1
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} large garlic cloves, unpeeled",
      "amount1": 4
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} tablespoons extra-virgin olive oil, plus more for drizzling",
      "amount1": 3
    },
    "Kosher salt and freshly ground black pepper",
    {
      "type": "ingredient",
      "entry": "{=amount1/v} teaspoons finely chopped fresh thyme",
      "amount1": 1.5
    }
  ],
  "instructions": [
    "Preheat the oven to 425°F with a rack in the middle of the oven.",
    "In a large bowl, toss the squash and garlic cloves with the olive oil. Add ¾ teaspoon salt and a few grinds of pepper and toss to distribute. On a large rimmed baking sheet, spread out the squash into a single layer and roast until tender, about 30 minutes. Sprinkle the thyme over the squash, stir it in, and continue to roast for 10 minutes more. Set the baking sheet on a stable, heatproof surface.",
    "Slip the peels off the garlic cloves; discard the peels and return the cloves to the squash. With a potato masher, mash the squash to a desired texture. Taste and adjust the seasoning with salt and pepper, if necessary. Scrape the puree into a serving bowl, drizzle with olive oil, and serve."
  ],
  "_fullIngredients": [
    {
      "type": "ingredient",
      "entry": "One 4-pound butternut squash, peeled, seeded, and cut into 1-inch cubes",
      "amount1": 4,
      "amount2": 1
    },
    {
      "type": "ingredient",
      "entry": "4 large garlic cloves, unpeeled",
      "amount1": 4
    },
    {
      "type": "ingredient",
      "entry": "3 tablespoons extra-virgin olive oil, plus more for drizzling",
      "amount1": 3
    },
    "Kosher salt and freshly ground black pepper",
    {
      "type": "ingredient",
      "entry": "1½ teaspoons finely chopped fresh thyme",
      "amount1": 1.5
    }
  ]
}