Description
This healthy butternut squash purée is made with steamed and then blended butternut squash. It is paleo, whole30 and vegan friendly.
Ingredients
- 4 cups cubed butternut squash, steamed and cooled (650g)*
- 2 Tbsp coconut oil, room temperature
- 3/4 tsp salt
- 1/2 tsp granulated garlic
- pepper to taste
- optional: 1/2 - 1 Tbsp fresh rosemary
Instructions
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Place the cooked (and cooled) squash, coconut oil, salt, granulated garlic and pepper in your food processor. If using rosemary, add that in too.
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Blend the squash, stopping ever now and then to scrape down the sides, until it has a smooth, even texture.
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Once you reach the desired texture, serve immediately. Or, place in a covered dish and store in the fridge until you are ready to eat.
Notes
*To steam butternut squash: rinse the squash. Cut off the ends with a sharp knife, then slice the squash in half length-wise. Remove the seeds and cut the squash into cubes. I did not remove the skin of the squash, but you can if you want. Place the squash in a steamer pot and steam the squash until tender. (You can test this by using a fork to pierce the squash. If it goes through easily then the squash is done.)