Butternut Squash Puree with Roasted Garlic

By Jan

Serves 4

Ingredients

• 2 1/2 lbs butternut squash
• 1 head garlic
• 1 TBS clarified butter
• 2 TBS coconut milk
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1/8 tsp cayenne pepper
• 1/8 tsp nutmeg
• 1/8 tsp allspice

Preparation

Step 1

Preheat oven to 350. Cover a baking sheet with parchment paper. Cut the squash into quarters and scoop out seeds and pulp. Place cut side down on baking sheet and sprinkle 2 TBS water onto the paper around the squash.

Peel the loose, papery skin off the garlic, and wrap it in a piece of aluminum foil. Put the squash and the garlic in the oven. Bake 40-50 minutes, until the squash in tender. Set both aside until they're cool enough to handle, about 20 minutes.

When the squash is cool, use a spoon to scoop the flesh into the bowl of a food processor. Separate the garlic cloves and squeeze the roasted pulp into the bowl with the squash. Process the mixture to a smotth puree, then add the rest of the ingredients. Taste and adjust seasonings; serve immediately.