Oven-Roasted Butternut Squash with Vegan Coconut-Lime Sour Cream
Ingredients
- 1 medium-sized butternut squash, cut in 2-inch slices
- 2 tbsp olive oil
- 1 can of coconut milk (full fat & unshaken)
- lime + rind
- 1-2 tbsp Pomegranate molasses, or to taste
- Salt and pepper to taste
- 1/4 cup pumpkin seeds (per serving)
Instructions
- Preheat oven to 375F. Cut your squash in 2-inch slices and place them on a baking sheet. Coat the squash in olive oil, salt and pepper. Roast for 30-40 minutes flipping halfway.
- While your squash continues to cook you can start on your coconut-lime sour cream. Take a can of unshaken coconut milk and scoop up the fatty layer. Mix in your lime juice and rind. Salt to taste. Depending on the brand, you might need to pop it in the microwave for 10-15 seconds to incorporate everything.
- Once your squash is done, drizzle on some pomegranate molasses, sprinkle a handful of pumpkin seeds and a dollop of your sour cream. Serve.