We pureed roasted squash with coconut milk and a touch of maple syrup to create a dairy-free delight.
- 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.