Butternut Squash Puree

Makes 4 servings.

Butternut squash is a very healthy, winter vegetable with a glorious color.


  • 1 small butternut squash (about 1 ½ pounds)
  • 1/3 to ½ cup unsweetened coconut milk
  • Kosher salt
  • ½ teaspoon nutmeg
  • Freshly ground black pepper


  1. Preheat oven to 450F.
  2. Line a baking pan with foil.
  3. Trim and discard the stems of the squash, then cut it in half lengthwise and discard the seeds.
  4. Place flesh side down on the foil and bake for 30 minutes or until the flesh is fork tender.
  5. Scoop out the flesh and place in a food processor fitted with the steel blade.  Add the coconut milk through the feed tube and pulse until silky and smooth.
  6. Season to taste with salt and pepper.
  7. Keep warm in a double boiler. 


If you like you can serve the puree with an oval ice cream scooper (no30) for a festive look.