MAPLE-ROASTED BUTTERNUT SQUASH PUREE

A tasty dairy-free side dish.

6  lbs butternut squash, peeled, seeded, cubed (about 6 cups) 

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 olive oil, 1/2 teaspoon salt 1/4 teaspoon pepper. Roast, stirring once, until tender, 35 to 40 minutes. Transfer to a large bowl and let cool slightly.

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

Yield: 6 servings

file photo and recipe First for women 2023