Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
No ratings yet
Maple Roasted Garlic Squash Puree
This maple and roasted garlic squash puree is made with sweet dumpling squash and a great side dish to any fall or winter meal.
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course:
Side Dishes
Cuisine:
American
Keyword:
maple garlic squash puree, maple roasted garlic squash puree
Servings:
2
servings
Author:
Gina Matsoukas
Ingredients
1
sweet dumpling squash
seeds removed & cut into wedges
2 1/2
tablespoons
extra virgin olive oil
divided
1
teaspoon
cinnamon
1
tablespoon
maple syrup
1
clove
garlic
salt & pepper
1
teaspoon
tahini
1
tablespoon
plain greek yogurt
1 1/2
tablespoons
coconut milk
full fat, from can
Instructions
Preheat oven to 375 degrees and grease a baking sheet.
Arrange squash wedges on the baking sheet and drizzle with 2 tablespoons of the olive oil, cinnamon, maple syrup and salt & pepper.
Cut off tip of garlic clove, drizzle a drop of olive oil on top, wrap in aluminum foil and place on baking sheet as well.
Bake for 40 minutes, until squash is fork tender.
Remove from oven and let cool.
Once cool, remove flesh from the peel of the squash and place in a food processor.
Remove garlic from aluminum foil, discard the peel and place the roasted clove in the food processor as well.
Add remaining ingredients and puree until smooth (3-5 minutes), stopping to scrape down the sides once or twice.
Serve warm in a bowl drizzled with a touch more maple syrup.
Nutrition
Serving:
1
SERVING
|
Calories:
308
kcal
|
Carbohydrates:
32
g
|
Protein:
3
g
|
Fat:
21
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
15
g
|
Sodium:
161
mg
|
Fiber:
8
g
|
Sugar:
6
g