Maple Roasted Butternut Squash Puree
- 3 1/2 lb butternut squash
- 1 1/2 tsp extra virgin olive oil
- 1/4 cup coconut milk
- 2 tbsp maple syrup
- 1/4 tsp vanilla
- 1/4 tsp cinnamon
- Pinch of allspice
- Pinch of nutmeg
- Pinch of cayenne
- Salt to taste
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Butternut squash (3 1/2 lb)
- Canned Goods
- Coconut milk (1/4 cup)
- Cooking & Baking
- Allspice (1 Pinch)
- Cayenne (1 Pinch)
- Cinnamon (1/4 tsp)
- Maple syrup (2 tbsp)
- Nutmeg (1 Pinch)
- Olive oil, extra virgin (1 1/2 tsp)
- Salt (1)
- Vanilla (1/4 tsp)
Preparation
Read recipe preparation on theshiksa.com
Social Stats
45.1Rating
1-100
1-100
6Tweets
21Facebook
Shares
Shares
0StumbleUpon
Views
Views
79PinterestPins
Recipe Stats
Published November 9, 2012 (3 months ago).
54 people saved this recipe.
