The recipe makes the perfect side dish for four. Lucky me gets to eat it all week! (sticking out tongue)
3 medium or 2 large butternut squash
1 tablespoon coconut oil
2 tablespoons unsweetened plain coconut milk
4 tablespoons julienned sage leaves
sage leaves for garnish + 1 teaspoon olive oil
Preheat the oven to 400 degrees.
Cut the butternut squash in half, scoop out the seeds, and discard. Rub the tablespoon of coconut oil on the cut side of the butternut squash.
Julienne the sage leaves, divide evenly among the squash and stuff into the cavities. Place face down on a baking sheet lined with parchment paper, and bake for 45 minutes.
Once cooked, scoop out the flesh of the butternut squash (sage leaves included) into a food processor or blender. Add the two tablespoons of coconut milk, and blend!
Once combined completely and very smooth, place in a ceramic baking dish. Take remaining whole sage leaves, toss lightly in 1 teaspoon olive oil, and add to the top. Place in oven under the broiler until the sage leaves and top of the butternut squash are nice and crisp!
What a terrible tuesday ;)