Maple Butternut Squash Puree [ Lactose-Free ]

Total Time
25mins
Prep
10 mins
Cook
15 mins

This creamy, sweet, decadent side dish is made lactose free by using ghee or clarified butter (butter that has had all of the lactose and casein removed). You can purchase ghee or make your own at home. It adds a creamy and nutty taste to this dish. If you can eat lactose and casein, use regular butter and whole milk or cream.

Skip to Next Recipe

Ingredients

Nutrition
  • 1 medium butternut squash
  • 14 teaspoon salt
  • 2 tablespoons ghee or 2 tablespoons clarified butter
  • 2 -3 tablespoons maple syrup
  • 2 teaspoons pumpkin pie spice
  • 3 tablespoons rice milk or 3 tablespoons soymilk or 3 tablespoons almond milk

Directions

  1. Peel squash, cut in half lengthwise, and remove seeds.
  2. Cut into 1 1/2 inch cubes and steam until tender.
  3. Place steamed butternut squash cubes and all other ingredients in a food processor or blender.
  4. Blend until smooth and creamy.
  5. Serve hot or warm.