Serves 4-6
Butternut squash is an interesting vegetable that’s shaped like a bell and is light orange on the inside. We get so excited when we start to see this funny-shaped squash arrive in the farmers’ market. It’s super-easy to grow in your garden, too. Every year we try to grow the largest squash we can.
What’s great about butternut squash is that it’s slightly sweet and rich without needing to do much to it. We like to roast it and make soup with it too. In this recipe, it gets even better with the addition of maple syrup and nutmeg. Use this purée as a side dish or even as a dip. One of our friends told us they even eat it for dessert!
INGREDIENTS
• 1 butternut squash, peeled and cut into 1-inch cubes
• ½ C full-fat canned coconut milk
• 2 Tbsp melted lard or olive oil
• 1 Tbsp maple syrup
• ½ tsp salt
• ½ tsp nutmeg
INSTRUCTIONS AND HOW KIDS CAN HELP
1. Cook squash in boiling water for 10 minutes until tender.
2. Strain from cooking liquid and transfer squash to food processor.
3. Pulse purée squash or mash until smooth.
4. Add remaining ingredients and pulse until incorporated.
