Maple Butternut Squash Puree [ Lactose-Free ]
Ready In: 25 mins
Serves: 4-6
Ingredients
- 1 medium butternut squash
- 1⁄4 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
- Peel squash, cut in half lengthwise, and remove seeds.
- Cut into 1 1/2 inch cubes and steam until tender.
- Place steamed butternut squash cubes and all other ingredients in a food processor or blender.
- Blend until smooth and creamy.
- Serve hot or warm.
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