MAPLE BUTTERNUT SQUASH PURÉE

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 (30 ml) melted lard or olive oil • 1 Tbsp (15 ml) 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.

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Maple butternut squash purée boils cubed squash until tender, then whirls it with coconut milk, maple syrup, and nutmeg into something silky enough to pass for dessert. A tablespoon each of syrup and fat is all it takes — the squash brings plenty of sweetness of its own. Serve it as a side, a dip, or warm from the bowl.

Pro Tips

• Cut the squash into even 1-inch cubes so every piece is tender at the 10-minute mark; one stray big cube stays crunchy in the purée.
• Boiling rather than roasting is deliberate here — the moist cubes whip smoother in the food processor than dry roasted ones.
• Pulse the squash alone first until fully smooth, then add the coconut milk and seasonings; adding the liquid too early leaves fibrous streaks.
• It doubles as a dip for vegetables — one of our friends genuinely serves it as dessert with an extra drizzle of maple.

Frequently Asked Questions

Can I make maple butternut squash purée ahead?

Yes — it keeps about four days refrigerated and reheats with a splash of coconut milk to bring back the silky texture.

Can I roast the squash instead of boiling it?

You can, around 400°F until tender. The purée will be nuttier and thicker, so thin it with extra coconut milk at the end.

Is this purée Paleo?

Yes — squash, full-fat coconut milk, olive oil or lard, real maple syrup, salt, and nutmeg are all Paleo-compliant as written.

Can I substitute another winter squash?

Any sweet orange squash works — kabocha or delicata purée just as smoothly. Their sweetness varies, so taste before committing the full tablespoon of maple.

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