Creamy butternut squash puree- an easy vegetable side for Fall and Winter! [Paleo, AIP, Vegan]
We may technically be out of winter and into spring, but that doesn’t mean you can’t still enjoy a warm butternut squash puree. With temperatures still colder than usual, warm, comforting dishes are still in demand. If anything good will come of this cold, almost-April weather, I’ve got it right here!
Butternut squash and sage are a match made in food heaven. It’s sweet and savory all at once!
Is it socially acceptable to just eat a big bowl of mashed butternut squash for dinner…?
This healthy vegetable side is creamy comfort food that doesn’t require much effort past peeling and chopping the squash. If you want it to go even faster, you can find pre-chopped squash [fresh, not frozen!] at most grocery stores or Costco.
- 1 Butternut squash
- 1 Tablespoon ghee or coconut oil
- 1 Teaspoon dried sage (or 1 tablespoon fresh minced sage)
- 2 Tablespoon grass-fed butter, ghee or coconut oil
- Salt and pepper to taste
- Preheat oven to 400 degrees.
- Peel and chop the butternut squash into equally-sized pieces. Toss the chopped squash with 1 tablespoon of coconut oil and the sage, and spread on a large baking sheet. Season with salt and pepper.
- Roast the squash until fork tender, about 30-35 minutes.
- Add the cooked squash to a high speed blender or food processor with the 2 tablespoons of butter or coconut oil. Process until the squash is pureed.
- Taste and add more salt and pepper as needed before serving,