Roasted Butternut Squash Puree

This recipe makes a good dairy-free side dish.

3 lbs butternut squash, about 6 cups peeled, seeded, cubed

3 tbsp olive oil

1/2 tsp salt

1/4 tsp pepper

3 tbsp maple syrup

1/3 cup lite coconut milk

1 tsp minced fresh chives

Heat oven to 350-degrees.

On a rimmed baking sheet, toss squash with 2 tablespoons of the oil, salt and pepper. Roast. stirring once, until tender, 35-40 minutes. Transfer to a large bowl and let cool slightly.

In batches, in food processor, pulse squash with syrup, remaining oil and coconut milk until smooth and creamy. If necessary, reheat over low heat in the pot squash was cooked in. Transfer to a serving bowl and sprinkle with the fresh chives.

Yield: 6 servings

Per serving: 180 calories, 2g protein, 30g carbs, 304 mg sodium, 8g (2 sat) fat

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