what our readers think
"Sage and butternut as so good together!! Totally loving the coconut creaminess!"
– butternut squash – yellow onion – coconut milk – maple syrup
Place both halves face-down on a baking sheet and roast on the center rack of the oven for 40-50 minutes or until the flesh is very soft when poked with a fork.
In a medium-sized skillet over medium-high heat, heat 2 tablespoons of olive oil while the butternut squash is roasting. Add the sliced onion. Sauté, stirring occasionally, until the onion is browned, about 10 minutes.
When the roasted butternut squash is cool enough to handle, scoop the flesh out of the skin. Place the flesh in a blender. Add the onions, coconut milk and maple syrup to the blender and blend until completely smooth.