Ginger-Squash Puree – GFCFSF/SCD

November 01, 2015

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Ginger-Squash Puree - GFCFSF/SCD

1 2-pound Kabocha squash, peeled, seeded and chopped
A 3-inch piece of ginger, peeled and grated**
1-1/2 cups canned, full-fat coconut milk
1 tablespoon honey (if desired)
Salt and pepper, to taste

Toss squash with oil, bake at 400 for 45 minutes until soft but not browned. Keep stirring as needed to keep from browning.

Place ginger into a fine sieve, or use cheesecloth, to squeeze the liquid out of the ginger. **Ginger is a powerful flavor, so add half of the liquid and taste it before adding more, to taste. Add liquid to the food processor/Vitamix with squash. Puree until smooth. (Note: You can also use a ricer if you like) Fold in coconut milk.

Place in pot and heat on medium low heat. Add salt and pepper to taste. Serve hot.

Kabocha Squashes and Puree
Kabocha Squashes and Puree