1/4cupcoconut creamthe thick part from the top of a can
2tablespoonscoconut milkthe watery part from the bottom of a can
1/3cupalmond milk
1large garlic clovesmashed
handful of fresh sage leaveschopped
Instructions
Preheat oven to 425 degrees and grease a baking sheet or line with aluminum foil.
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.
Remove squash from the oven and transfer to a food processor.
In a small bowl, combine remaining ingredients and microwave for about 45 seconds until heated through.
Remove from microwave and stir together.
With the food processor running, pour the liquid & garlic mixture in and continue to process until smooth, scraping down the sides as needed.