Description
Looking for an unconventional side dish that will bring color and excitement to the dinner table, you’ve got it. Roasted garlic butternut squash is here. It is pretty, tasty, and incredibly easy to make. This puréed autumn squash is packed with flavors and nutritious. Whether you’re looking for new dinner or holiday side ideas, puréed roasted butternut squash is a game-changer! This is literally fire!
Ingredients
- 1 small butternut squash (about 3-4 cups; peeled/cubed)
- 1 head of fresh garlic
- ½ cup coconut milk + more if needed
- 1 Tablespoon olive oil (+ ½ TBS for the garlic head)
- ½ teaspoon salt (or less); always add salt to your desire
- ½ teaspoon chili pepper
- ½ teaspoon cinnamon
- ½ dry thyme
Instructions
- Prep the Squash. Start by preheating your oven to 400°F, and while that happens, peel and cut your butternut squash. Make sure to wash your butternut squash prior to peeling and cutting!
- Season and spread out. Place the cut/cubed butternut squash into a bowl, then add olive oil, salt, and dried thyme. Using clean hands or a spatula, gently combine and season the butternut squash properly. Place the seasoned butternut squash cubes on a parchment paper-lined baking sheet, ensuring they are spread out evenly.
- Prep the Garlic. Remove the loose skin from the top of the garlic head, exposing the fresh garlic. Place the garlic head on a piece of foil or parchment paper and season with salt and olive oil. Wrap it up and place it on the same baking sheet alongside the butternut squash, covering it with foil.
- Bake. Bake or roast your tray of butternut squash and garlic in the oven for 25 to 30 minutes until soft and tender.
- Purée Butternut Squash. Once finished, place the roasted butternut squash into the blender. Squeeze out the garlic head from the skin into the blender as well, handling it with care as it will be hot. Next, add the coconut milk, chili powder, and cinnamon powder. Blend or purée until smooth and creamy. Add more coconut milk if necessary to achieve your desired consistency. Taste for flavor as well and adjust as needed.
- Serve. Serve with your favorite main dish or protein of choice and enjoy!
Notes
Be careful when peeling your butternut squash! It has a hard shell that can become slippery easily. Alternatively, you can purchase already peeled butternut squash at your local grocery store.
When you get the garlic ready for roasting, you should leave enough of its skin intact to hold the head of garlic together. Another way to do it is to slice the garlic head in half to expose fresh garlic.
Before wrapping up the garlic in foil, feel free to add ground pepper and herbs or spices if desired.
