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