Fresh water peaches
Ingredients
Fresh water peaches
Start by peeling and de-seeding butternut squash. Chop into large cubes and add to a baking dish.
Next, cut the top off of a head of garlic. Place cut side up in the middle of the baking dish. Drizzle over olive oil and bake at 375 degrees for about 45-60 minutes.
When the butternut squash is tender and the garlic is golden brown, remove the pan from the oven. Carefully add the cubed butternut squash, full fat coconut milk, salt, paprika, and roasted garlic into a high-speed blender.
Blend on high until smooth and creamy. Add more salt & paprika to taste!
Serve with your favorite gluten-free pasta! Top with freshly cracked black pepper.
– If you roast the garlic until it's golden brown, it should easily pop right out of the peel! Just squeeze and add into the blender. – Use a high-speed blender or food processor to make the sauce. – You could also use a baking sheet lined with parchment paper instead of a large baking pan.
FRESH WATER PEACHES
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