Roasted Butternut Squash Puree

If you want to add more gluten free, lacto ovo vegetarian, primal, and fodmap friendly recipes to your recipe box, Roasted Butternut Squash Puree might be a recipe you should try. This recipe serves 2 and costs $4.98 per serving. One portion of this dish contains about 14g of protein, 70g of fat, and a total of 861 calories. Several people really liked this side dish. From preparation to the plate, this recipe takes about 50 minutes. 914 people were glad they tried this recipe. If you have butternut squash, coconut oil, unsalted butter, and a few other ingredients on hand, you can make it. It is brought to you by Civilized Caveman Cooking. With a spoonacular score of 99%, this dish is super. If you like this recipe, take a look at these similar recipes: Maple Roasted Butternut Squash Puree, Roasted Butternut Squash Puree With Ginger, and Twice Baked Roasted Butternut Squash Puree with Parmesan and Sage.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat your oven to 400 Degrees Fahrenheit (205 Celsius)Place your butternut squash in a large mixing bowl and add your melted coconut oilStir to evenly coat all your squashAdd your sage and salt and pepper to the bowl and ensure you thoroughly mix to get every pieceTransfer your butternut squash to an aluminum foil lined baking sheet and roast in the oven for 35 minutes, or until fork tender (I roasted mine to get some caramelization for flavor so you can roast to your liking)Remove your butternut squash from the oven and transfer to your food processor or blenderAdd your grass-fed butter and 3/4 cup (96 grams) of your macadamia nut mealProcess until everything is well incorporated and taste. Add slightly more sage or salt and pepper if neededScoop out your delicious roasted puree and place in a bowl, use your remaining 1/4 cup of macadamia nut meal to sprinkle on topEnjoy

 

Step by step:

1. Preheat your oven to 400 Degrees Fahrenheit (205 Celsius)

2. Place your butternut squash in a large mixing bowl and add your melted coconut oil

3. Stir to evenly coat all your squash

4. Add your sage and salt and pepper to the bowl and ensure you thoroughly mix to get every piece

5. Transfer your butternut squash to an aluminum foil lined baking sheet and roast in the oven for 35 minutes, or until fork tender (I roasted mine to get some caramelization for flavor so you can roast to your liking)

6. Remove your butternut squash from the oven and transfer to your food processor or blender

7. Add your grass-fed butter and 3/4 cup (96 grams) of your macadamia nut meal

8. Process until everything is well incorporated and taste.

9. Add slightly more sage or salt and pepper if needed

10. Scoop out your delicious roasted puree and place in a bowl, use your remaining 1/4 cup of macadamia nut meal to sprinkle on top

11. Enjoy

Nutrition Information:

covered percent of daily need