Butternut Squash Puree with Spiced Coconut Milk Cream

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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.

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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.

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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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