Butternut Squash Puree

You are unauthorized to view this page. Please login.

  • 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.