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. Spring is upon us, but the birds aren’t chirping and the temperature isn’t getting much warmer. Okay, I’ll admit, the weather really isn’t bad here in Texas. I can’t complain when northern states are still facing colder temperatures than normal. Brrrr.
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. Have you paired them before? Then you know what I mean. Together they create a warm and comforting dish, with neither flavor too strong for the other.
Not only is sage roasted butternut squash puree delicious, but, unless for some reason you cannot eat squash or sage, you’ll be able to enjoy it! Gluten free, grain free, auto immune compliant, paleo and vegan, it’s perfect for any night of the week, any season.
- 1 Butternut squash
- 1 Tablespoon coconut oil
- 1 Teaspoon dried sage
- 2 Tablespoon grass-fed butter 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 1 teaspoon of sage.
- Roast the squash until fork tender, about 30 minutes. For a more even cooking, flip the squash halfway through the cooking process.
- 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.
- Season with salt and pepper to taste, and serve with extra sage to garnish.