The flavors of roasted root vegetables are intense and I can’t get enough of them! I’ve tweaked this roasted butternut squash recipe until it is absolute perfection. I also made it dairy free by using coconut milk which improved the taste even more. It’s not hard and you can’t get it wrong; just adjust the salt and pepper to your satisfaction at the end. I serve this in my 4 cup flower bowl for a pretty presentation.
Roasted Garlic, Onion and Butternut Squash puree
1 butternut squash, peeled, seeds removed, cut into 1/2” cubes
1 whole garlic pod
2 med. onions, peeled, cut in wedges
2 T olive oil
1/2 C coconut milk
1 1/2 t thyme
toasted black walnuts (or other seeds) for garnish- optional
Wrap squash cubes drizzled in olive oil in aluminum foil packet. Cut top off garlic so that every clove is exposed, place on foil, drizzle with olive oil, wrap into closed packet. Place onion wedges on foil, drizzle with oil, wrap into packet. Place all your packets on a cookie sheet and roast in a 400 degree oven for 50 min.
Remove squash and onions from packets and puree together in a food processor. Add roasted garlic by squeezing 9 of the cloves into processor. Save the extra cloves for another use. Add coconut milk, thyme and salt and pepper to taste. You may have to puree in batches and transfer to a larger bowl, in which case, just stir it all together and then add the salt and pepper. Serve hot. This can be made a day ahead and heated up before serving with garnish.
You can also make this into a soup: Put puree in a saucepan with 2 cups chicken or vegetable stock and heat.
You can make it into a pasta sauce by adding 1 cup chicken or vegetable stock.
If you have to serve a vegetable dish on Thanksgiving, this will hold its own.
Remember to count your blessings! I count you as one of the things I am grateful to have in my life. It’s a treat to find people who share my passion for tasty, wholesome food that is beautifully served.
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