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Creamy Coconut Garlic Butternut Squash Puree

AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES

A creamy coconut garlic butternut squash puree that’s a delicious fall side dish.

Butternut squash puree always reminds me of baby food. I see it, hear it, smell it and my mind instantly goes to those little glass Gerber jars. Are they even glass anymore? I don’t think I’ve walked down that aisle of the grocery store in at least 15 years. #nobabies

So between the smell of baby food and the fact that we’re an anti-children establishment over here, pureeing always gets the back seat.

coconut garlic butternut squash puree

But the thing is, I love butternut squash. It will always be my favorite of all the squash choices. I’ve dabbled in kabocha, delicata, carnival, acorn (yuck) and will occasionally buy one of them just to change it up only to get stuck wondering why I betrayed good ol’ butternut the second I take a bite or when I’m trying to peel a ridged exterior and want to throw the stupid thing across the room.

butternut squash puree with garlic and coconut

I did my best to dress this  puree up with lots of adult flavors like coconut cream, garlic, sage and cinnamon hoping to trick my mind into not seeing baby food upon first glance.

The verdict?

No dice.

But it tastes a heck of a lot better than Gerber. Or so I assume anyway.

Creamy Coconut Garlic Butternut Squash Puree

Creamy Coconut Garlic Butternut Squash Puree

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

A creamy coconut garlic butternut squash puree that's a delicious fall side dish.

Ingredients

  • 1 medium butternut squash, cubed
  • 2 tablespoons coconut oil, melted
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • salt & pepper
  • 1/4 cup coconut cream (the thick part from the top of a can)
  • 2 tablespoons coconut milk (the watery part from the bottom of a can)
  • 1/3 cup almond milk
  • 1 large garlic clove, smashed
  • handful of fresh sage leaves, chopped

Instructions

  1. Preheat oven to 425 degrees and grease a baking sheet or line with aluminum foil.
  2. In a large bowl, toss cubed squash with melted coconut oil, cinnamon, nutmeg and a generous amount of salt & pepper to coat. Spread out on baking sheet and roast for about 30 minutes, tossing once while roasting.
  3. Remove squash from the oven and transfer to a food processor.
  4. In a small bowl, combine remaining ingredients and microwave for about 45 seconds until heated through.
  5. Remove from microwave and stir together.
  6. With the food processor running, pour the liquid & garlic mixture in and continue to process until smooth, scraping down the sides as needed.
  7. Season again with salt & pepper to taste.

DID YOU MAKE THIS RECIPE?

Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen


 
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GiGi Eats

Wednesday 12th of November 2014

I am in love with this creamy masterpiece!!!

Bio and Chem Filled Weekend + Weekly Meal Plan - Treble in the Kitchen

Monday 22nd of September 2014

[…] I officially started Thanksgiving recipe testing.  Yesterday, I made this Coconut Garlic Butternut Squash Puree from Running to the Kitchen and WOW was it […]

Heidi @ Food Doodles

Saturday 26th of January 2013

Hah, that's the problem I have with anything pureed too. I just cannot stop thinking about it as baby food. This does sound delicious though... All those yummy flavors! And I have to say, your pictures look great. Very unlike baby food :D

claire @ the realistic nutritionist

Tuesday 22nd of January 2013

Oh my gorgeous!

GiGi Eats Celebrities

Monday 21st of January 2013

Butternut Squash (even just looking at it) makes me so hungry! Perhaps I am infatuated with it's fallic shape? LOL! jk!! No, no, it's because it tastes so sinful yet it's NOT at all! :)

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