Ingredients
1 butternut squashes (1 is good for about 3 good portions);
1 can of coconut milk, depending on the number of squashes you prepare
2 carrots
1 onion
1 apple
1/2 tsp cinnamon
1/8 tsp nutmeg
Sea salt and freshly ground black pepper to taste;
Any fresh or dried herb you’ve got laying around;
Instructions
Preheat your oven to 375 F.
Cut your squash lengthwise and remove the seeds. You can get rid of the seeds or keep them and roast them for a snack latter.
Place the halves, cut side down, on a baking sheet with carrots and onion. Drizzle with olive oil and place in the oven for about 35-45 minutes. Verify that the flesh is fork tender and it’s ready. While roasting, peel and core 1 apple. Slice and steam until soft.
Now either wait for the squash to cool down a bit so it’s easier to handle or put on some gloves. Scoop out the cooked flesh, and everything else into Vitamix.
Once everything is combined up, adjust the consistency by adding some coconut milk if needed. Season with salt and pepper to taste. If you want to go fancy, grate a bit of fresh nutmeg. You can also add some grated fresh ginger or garlic for a nice spin on the taste.
Serve and enjoy! Garnish with fresh herbs on top if you have any. For added style, you can drizzle additional coconut milk in a spiral on the top.