Butternut Squash Puree
- ½ butternut squash peeled, seeded and diced
- 1 tbsp coconut oil
- Heat 1 tablespoon of coconut oil in a large skillet over high heat.
- Add the squash and sprinkle with the salt and pepper. Cook for several minutes, turning gently with a spatula, until the squash is deep golden brown and very tender.
- Remove to a plate and set aside to slightly cool.
- Puree in a food processor or blender for about 2 minutes until you achieve a smooth, creamy texture.