We pureed roasted squash with coconut milk and a touch of maple syrup to create a dairy-free delight.
BOGO Never Felt So Good
Whether you're looking to sleep better, have less anxiety, get pain relief or simply unwind the mind, these award-winning CBD Gummies from Sky Wellness do just the trick! Available in a variety of flavors, don't miss this special BOGO offer. Learn more at SkyWellness.com.
- 3 lbs. butternut squash, peeled, seeded, cubed (about 6 cups)
- 2 tbsp. olive oil
- 3 tbsp. maple syrup
- 1/3 c. canned light coconut milk
- 1 tsp. minced fresh chives
Heat oven to 350°F. On rimmed baking sheet, toss butternut squash with oil, 1/2 tsp. salt and 1/4 tsp. pepper. Spread out into a single layer. Roast squash, stirring once, until tender, 35–40 min. Transfer to large bowl. Cool slightly.
In batches, in food processor, pulse squash with maple syrup and enough coconut milk until smooth and creamy. If necessary, reheat in same pot over low heat, stirring. Transfer to serving bowl; sprinkle with chives.
This recipe originally appeared in our print magazine.