Yet another Thanksgiving side dish that’s sure to win your family and friends over. It’s a great example of using awesome ingredients to come up with something that’s not only healthy but really tasty as well. Butternut squash, olive oil, coconut milk, cinnamon, nutmeg, and cayenne are just a few of the ingredients used in this Maple Butternut Squash Puree from Tori Avey of The Shiksa in the Kitchen. While most of her recipes aren’t paleo friendly, take a look around and you will find some gems like this one.
In the run up to Thanksgiving, I’ll keep posting some great recipes that will keep you happy (and healthy) at a time when a lot of folks tend to over do it.
Excerpt from recipe author:
In today’s recipe, I roasted butternut squash to add natural sweetness and flavor to a dairy-free squash puree. The roasted butternut squash caramelizes in the oven and releases its natural sugar, so you only need a touch of maple syrup to sweeten the puree. A little coconut milk adds creaminess and richness to the mix, while cozy pumpkin pie-like seasonings round out the flavor. Cayenne adds just a hint of heat, which takes this puree from good to “I can’t stop eating this” amazing. It’s a healthier alternative to traditional sweet potatoes, which are usually covered with brown sugar and marshmallows. Don’t get me wrong, I love sweet potatoes, and will definitely serve them at Thanksgiving this year. That said, I will probably serve this puree alongside the potatoes as an option for people who are watching their waistline. It’s so easy to make, why not add it to the holiday menu? Heck, why not eat it all season long? It’s healthy and simple enough to add into your regular meal rotation!…