In the past, I’ve only roasted my butternut squash, but today I decided to try it in mash form. This would be a great addition to any Thanksgiving feast!
1 butternut squash
1T fresh ginger, grated
1/2 tsp Vietnamese cinnamon (or cinnamon of choice)
1T raw honey
1.5 T organic butter, melted
1/4 cup crushed pecans
Pre-heat oven to 400 degrees.
Slice butternut squash lengthwise and remove seeds.
Place flesh down in a lightly greased baking pan.
Cook for 60 minutes. Cool until easy to handle.
In a mixing bowl, scoop out the flesh of the butternut squash and discard the skins. Add ginger, cinnamon, honey and butter. Blend until smooth.
Fold in nuts and serve.