Butternut Squash Puree

Butternut Squash Puree is an incredibly simple holiday dish that’s flavors just scream the holidays. Start with a butternut squash, almond milk, brown sugar, cinnamon, nutmeg (fresh preferably!), kosher salt and vegan butter/ margarine.

Cut your squash in half (be careful!).

Scoop out the seeds. You can either throw them away, or if you want a snack you can roast them until golden brown (feel free to season with kosher salt or cinnamon and nutmeg, or even chili powder – whatever sparks your fancy!)

Place your squash halves in a Pyrex container.

Place one tablespoon of vegan margarine on each squash half.

Get your hands in there and spread the butter all around (although I suppose if you’re a classier lady than I am, you could use a spatula or a spoon ).

Repeat the process with one tablespoon brown sugar per half, and don’t forget to get messy spreading it around again!

Now season! Sprinkle 1/4 teaspoon cinnamon per butternut half, a grating of fresh nutmeg (equivalent of 1/8 teaspoon per half), and a sprinkle of kosher salt.

Now you should have one beautiful butternutty mess ready for baking!

Bake at 350 degrees Fahrenheit for an hour, or until the squash is tender and you can easily insert a knife into it (the length of cooking time depends on the size squash).

Let the cooked squash cool until you can comfortably handle it. Remove the flesh from the skin, mash it up a little and then place in your blender or food processor. Process with 1/2-3/4 cup almond milk until you get a smooth puree.

Serve as is.

Tip: if you’re driving/ traveling over the holidays you can freeze the puree in ziplock baggies. Then you can easily fit them in a cooler, they’ll stay cool (if not frozen!) for your journey, and the day of you can just heat up the puree in a baking dish in the oven until it’s heated through.