maple roasted butternut squash puree
recipe for dairy free maple roasted butternut squash puree with coconut milk, maple syrup, cinnamon and spices . vegan, kosher, healthy, gluten free.
butternut squash, extra virgin olive oil, coconut milk, maple syrup, vanilla, cinnamon, allspice, nutmeg, cayenne, salt to taste
- 3 1/2 lbs butternut squash
 - 1 1/2 tsp extra virgin olive oil
 - 1/4 cup coconut milk
 - 2 tbsp maple syrup
 - 1/4 tsp vanilla
 - 1/4 tsp cinnamon
 - pinch allspice
 - pinch nutmeg
 - pinch cayenne
 - salt to taste

- preheat oven to 400 degrees f.
 - slice off the stem and bottom ends off of the squash so that both ends are flat.
 - set the squash down on the widest flat end on a smooth, solid surface.
 - use a heavy chef's knife to cut the squash from top to bottom, slicing it in half vertically.
 - scoop out the seeds with a metal spoon.
 - reserve them for roasting, if desired.
 - brush the cut surfaces of the squash with olive oil.
 - place the squash halves cut side down onto a baking sheet.
 - roast the squash for about 1 hour, turning the baking sheet once halfway through cooking, till the squash is very soft and tender all the way through and the skin is browning and blistered.
 - start checking for doneness around 45 minutes smaller squash will cook faster.
 - when the squash is roasted, scoop the flesh out of the skin and put it in a food processor.
 - add the coconut milk, maple syrup, vanilla, and spices.
 - puree for 2 3 minutes till smooth and creamy.
 - add salt to taste and blend again.
 - serve warm.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 3 1/2 lbs butternut squash
- 1 1/2 tsp extra virgin olive oil
- 1/4 cup coconut milk
- 2 tbsp maple syrup
- 1/4 tsp vanilla
- 1/4 tsp cinnamon
- pinch allspice
- pinch nutmeg
- pinch cayenne
- salt to taste

 ### Assistant: The ingredients you'll need are:
- 3 1/2 lbs butternut squash
- 1 1/2 tsp extra virgin olive oil
- 1/4 cup coconut milk
- 2 tbsp maple syrup
- 1/4 tsp vanilla
- 1/4 tsp cinnamon
- pinch allspice
- pinch nutmeg
- pinch cayenne
- salt to taste


You can follows these steps to make the recipe:
- preheat oven to 400 degrees f.
- slice off the stem and bottom ends off of the squash so that both ends are flat.
- set the squash down on the widest flat end on a smooth, solid surface.
- use a heavy chef's knife to cut the squash from top to bottom, slicing it in half vertically.
- scoop out the seeds with a metal spoon.
- reserve them for roasting, if desired.
- brush the cut surfaces of the squash with olive oil.
- place the squash halves cut side down onto a baking sheet.
- roast the squash for about 1 hour, turning the baking sheet once halfway through cooking, till the squash is very soft and tender all the way through and the skin is browning and blistered.
- start checking for doneness around 45 minutes smaller squash will cook faster.
- when the squash is roasted, scoop the flesh out of the skin and put it in a food processor.
- add the coconut milk, maple syrup, vanilla, and spices.
- puree for 2 3 minutes till smooth and creamy.
- add salt to taste and blend again.
- serve warm.
- .

