Public recipe with member extras
Roasted Butternut Squash Purée
Squash roasted with nutmeg and puréed smooth with a splash of warm rice milk.
Savory Soups, Sauces & Entrées · Holiday Sides · Weeknight Comfort
What you need
Ingredients
- 1 medium Butternut Squash, peeled and cubed
- 3 tbsp Olive Oil
- 1/4 tsp Ground Nutmeg
- 1/2 cup Rice Milk, warmed
- 2 tbsp Butter
- Salt and Pepper, to taste
Method
Instructions
- Preheat oven to 425°F (220°C). Toss the squash with olive oil and nutmeg and roast 30 to 35 minutes until deeply tender and caramelized.
- Transfer the roasted squash to a food processor.
- Add the warmed rice milk and butter and process until completely smooth.
- Season with salt and pepper.
- Serve warm.
From The Arrogant Hippie Culinary Journal: Rice Milk Edition by Aunesty Janssen
The complete recipe is free
Unlock the Kitchen Note
Join the Culinary Library for the technique note behind this recipe, print tools, curated collections, and future premium releases for $4.99 per year.