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.
Servings: 2 servings
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: 1SERVING | Calories: 308kcal | Carbohydrates: 32g | Protein: 3g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Sodium: 161mg | Fiber: 8g | Sugar: 6g