Friday, November 16, 2012

Clean Delicata Squash Puree

This Delicata squash puree is a perfect fall side dish. It is simple as roasting squash and using a food processor to puree it. If you don't have Delicata squash I am sure this recipe would be wonderful with any other winter squash (acorn, kabocha, butternut). I got these squash from my wonderful CSA program at Cedarville Farm in Bellingham, WA.

Here is the recipe rundown:

2 Delicata squash, split in half seeds removed
1 tbs of olive oil (or coconut oil)
1/2 tsp cinnamon
1 tbs almond milk (can be sub. with whatever type of milk you prefer)
1 tbs maple syrup
Salt & Pepper to taste
Additional spices (optional)
Food processor/ Blender 
Baking sheet


 1. Preheat oven to 400 degrees.

2. Once your squash are split and seeds removed place on a baking sheet and drizzle with olive oil. Then sprinkle with the cinnamon. Bake for 30 mins or until tender. When your squash is done it should look something like this.



3. Once cool enough to touch scoop pulp out of the skin and put into food processor. Add the milk, maple syrup, salt and pepper.

4. Pulse till velvety and smooth. It shouldn't take long at all.



Easy side dish with tons of flavor and fall warmth! And best of all 100% clean.





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