Coconut Ginger Butternut Squash Puree
Ingredients1/2 butternut squash, cut into small squares (the bottom half)
1 onion, chopped
3 cloves of garlic, chopped
2-inch knob of ginger, chopped; or 1/2 Tbls dried ginger
1 cup coconut milk
salt pepper, to taste
coconut oil, melted
|Not all of my squash fit into my mini|
food processor, so I just mashed
it up and added it in at the end.
1. Set you oven to 450*F.
2. Toss the butternut squash cubes with salt, pepper, and coconut oil to coat. Roast in the oven for about an hour, or until tender. (Mine were all piled on top of each other in a small dish, so they might not take so long if spread out on a cookie sheet)
3. Meanwhile, saute the onion over medium heat in some more coconut oil.
4. When the onion is lightly browned, add the garlic and ginger and cook for another minute or two. (If using dried, just add the ginger to the food processor with the rest of the ingredients)
5. Put the onion mixture into a food processor along with the coconut milk. Puree for a few seconds.
6. Add the roasted squash and puree until smooth. Taste, and add more salt, pepper, garlic, or powdered ginger if needed.
|Done! I also added some lacto-fermented carrots, as I'm always |
trying to fit more into my diet, but I don't really like the taste.
|Delicious and filling when served over broccoli and garnished|
with the toasted squash seeds.
I served this over broccoli, but I bet it would be good on top of any cooked vegetable, fish or chicken, cooled and served as a dip, as a dressing for kale salad (okay, that sounds delicious. I'm going to have to try it!), with some curry powder as a curry sauce, or even thinned with some broth and served as soup. Or a sauce for casserole. Hmm, that would be interesting. Strange, but could be good. Anyway, it's versatile, so innovate! Enjoy!