Am I the only one that enjoys the sides dishes more than the main dish for holidays? Potatoes, green beans, Brussels sprouts, butternut squash, cranberries, yams…I could go on. However, I have a tendency to prefer my vegetables to be more savory than sweet. A lot of butternut squash puree recipes call for maple syrup or brown sugar, so I decided to develop a more savory recipe as an alternative to the typically sweet butternut squash puree you find on most Thanksgiving tables.
This recipe combines the buttery flavor of the squash with earthy sage, creamy coconut milk, and spicy garlic. It is butternut squash puree with a kick!
I know you will love it!
This Butternut Squash Puree combines the flavors of buttery squash, earthy sage, creamy coconut milk and spicy garlic. So delicious!
- 2 Medium Size Butternut Squash Peeled, Seeded, Diced into 1 inch Cubes
- 1/2 c. Coconut Milk
- 1 Tbsp Olive Oil
- 1 Tbsp Vegan Butter
- 1 Tsp Dried Sage
- 1/4 Tsp Onion Powder
- 1/4 Tsp Garlic Powder
- 1 Tsp Salt
- 1/8 Tsp Black Pepper
Preheat the oven to 375 degrees.
Spread the cubed butternut squash out on two baking sheets lined with parchment paper.
*I have tried cutting the butternut squash in half, scooping out the seeds, and roasting face down, however I found it challenging to scoop out the flesh after cooking without getting pieces of skin with it. I prefer peeling and cubing before cooking, but you could use whichever method you prefer.
Drizzle with olive oil and a pinch of salt and pepper.
Roast in the oven for 30-35 minutes or until they are lightly brown and tender. You want them to be very soft so your puree turns out smooth.
In a food processor or blender, combine the butternut squash, coconut milk, vegan butter, sage, onion powder, garlic powder, 1 tsp of salt, and 1/8 tsp black pepper. Puree until smooth (depending on the size of your blender or food processor, you may have to do this in batches).
Season with more salt and pepper to taste. Serve warm.