Butternut Squash Puree with Spiced Coconut Milk Cream


I made this for Thanksgiving… it’s AMAZING.

For the puree you will need:

  • 2 butternut squash, cut in half and cored
  • 2 T coconut oil
  • salt and pepper
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • pinch of nutmeg
  • about 1 teaspoon of orange zest

Preheat the oven to 350.
Place the squash halves on a pan and coat with coconut oil and salt and pepper.
Cook for about 45 minutes, or until soft.


Once the squash is ready, pull the meat away from the skin and place in a food processor.
Add in the cinnamon, vanilla, nutmeg, and orange zest and blend until smooth.


For the coconut cream you will need:

  • 1 small can of coconut milk
  • 1/4 tsp truvia sweetener
  • 1/4 tsp cinnamon

Place all ingredients in a bowl and mix with an electric mixer until smooth.
Put in a small container and chill for at least 30 minutes.
I served the two with roasted pumpkin seeds.
It’s like all of the flavors of fall incorporated into a delicious dish!


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