Sage Roasted Butternut Squash Puree

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 Butternut squash
  • 1 tsp Sage, dried

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Ghee or coconut oil

• Dairy

  • 2 tbsp Butter, grass fed

Found on holdthegrain.com

Description

Ingredients

• 1 Butternut squash
• 1 Tablespoon ghee or coconut oil
• 1 Teaspoon dried sage (or 1 tablespoon fresh minced sage)
• 2 Tablespoon grass-fed butter, ghee or coconut oil
• Salt and pepper to taste

Directions

• Preheat oven to 400 degrees.
• Peel and chop the butternut squash into equally-sized pieces. Toss the chopped squash with 1 tablespoon of coconut oil and the sage, and spread on a large baking sheet. Season with salt and pepper.
• Roast the squash until fork tender, about 30-35 minutes.
• Add the cooked squash to a high speed blender or food processor with the 2 tablespoons of butter or coconut oil. Process until the squash is pureed.
• Taste and add more salt and pepper as needed before serving,