2 cups chopped cauliflower
2 cups chopped butternut squash
¼ cup butter
Salt and pepper to taste
Step 1: Steam cauliflower and squash together until tender.
Step 2: Puree cooked veggies in food processor or immersion blender.
Step 3: Place pureed veggies in cheese cloth and squeeze liquid until water flow reduces to a drip.
Step 4: Add butter (I use about ¼ cup, but the amount can be adjusted based on individual preference), salt and pepper to taste.