Cranberry Infused Butternut Squash
2 lbs butternut squash
1 tbsp maple syrup
1 can coconut milk
½ tsp salt
freshly ground black pepper
olive oil spray
Cranberry Puree
2 cups dried cranberries
½ cup maple syrup
½ cup orange juice
½ tsp cinnamon
1 tbsp ground ginger
¼ tsp cayenne pepper
1
Wash hands. Combine all ingredients in a saucepan on the stovetop.
2
Cook until berries burst about 20-30 minutes.
3
Place mixture in a blender and puree until smooth. Pour through a funnel into a squeeze bottle with a nozzle.
4
Preheat oven to 400
5
Wash hands and squash
6
Cut squash in half and de-seed
7
Spray cut side of squash with oil and place oil side down on a parchment-lined sheet tray.
8
Roast for 60-70 minutes until soft and a fork easily pierces the outside. Allow to cool for 10 minutes.
9
Scoop out all squash and puree in a food processor with salt, pepper and maple syrup. Carefully drizzle in the coconut milk with the processor running. Pause after 45 seconds and scrape down the sides. Continue to puree for 2-3 minutes until squash is smooth. Transfer to a serving dish.
10
Place each serving of squash in a bowl and swirl in Cranberry Puree.
Ingredients
2 lbs butternut squash
1 tbsp maple syrup
1 can coconut milk
½ tsp salt
freshly ground black pepper
olive oil spray
Cranberry Puree
2 cups dried cranberries
½ cup maple syrup
½ cup orange juice
½ tsp cinnamon
1 tbsp ground ginger
¼ tsp cayenne pepper
Directions
1
Wash hands. Combine all ingredients in a saucepan on the stovetop.
2
Cook until berries burst about 20-30 minutes.
3
Place mixture in a blender and puree until smooth. Pour through a funnel into a squeeze bottle with a nozzle.
4
Preheat oven to 400
5
Wash hands and squash
6
Cut squash in half and de-seed
7
Spray cut side of squash with oil and place oil side down on a parchment-lined sheet tray.
8
Roast for 60-70 minutes until soft and a fork easily pierces the outside. Allow to cool for 10 minutes.
9
Scoop out all squash and puree in a food processor with salt, pepper and maple syrup. Carefully drizzle in the coconut milk with the processor running. Pause after 45 seconds and scrape down the sides. Continue to puree for 2-3 minutes until squash is smooth. Transfer to a serving dish.
10
Place each serving of squash in a bowl and swirl in Cranberry Puree.
