Side dishe for 4

Coconut Butternut Squash Puree

Name: Coconut Butternut Squash Puree
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 butternut squash; 2 tbsp coconut oil; 1/2 tsp cinnamon; 1/4 tsp nutmeg; salt & pepper; 1/4 cup coconut cream; 2 tbsp coconut milk; 1/3 cup almond milk; 1 large garlic clove; 1 handful fresh sage leaves

Roasted butternut squash blends with coconut cream, almond milk, garlic, sage, and warm spices into a smooth side dish.

Typical price

$6.26for 4 servings

$1.56 per serving$6.26 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: runningtothekitchen.com

35 minstart to table
Easydifficulty
4servings as written
$typical cost tier

American Vegetarian Vegan Dairy-free Gluten-free Low-carb Budget Side dishes Fall

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Winter squash (butternut, spaghetti)$1.29/lb typical	2 lb	$2.58Typical price
Coconut milk$0.14/oz typical	3.25 oz	$0.45Typical price
Almond, soy or oat milk$0.05/oz typical	2.75 oz	$0.14Typical price
Garlic$0.75 each typical	1	$0.75Typical price
Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical	1	$1.99Typical price
Total for the servings shown		$6.26

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilDried spices (cumin, paprika, chili powder, oregano)Dried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

Ingredients

1 butternut squash
2 tbsp coconut oil
1/2 tsp cinnamon
1/4 tsp nutmeg
salt & pepper
1/4 cup coconut cream
2 tbsp coconut milk
1/3 cup almond milk
1 large garlic clove
1 handful fresh sage leaves

Steps

Heat the oven to 400 F and line a baking sheet with oil.
Peel, seed, and cube the squash, then toss it with 1 tablespoon coconut oil, salt, and pepper.
Roast the squash for 25 minutes, turning once, until tender.
Warm the remaining coconut oil in a small skillet over medium heat and cook the garlic and sage for 2 minutes.
Blend the squash, garlic, sage, coconut cream, coconut milk, almond milk, cinnamon, nutmeg, salt, and pepper until smooth.
Warm the puree in a saucepan over low heat for 3 minutes before serving.