Butternut Squash Puree

1. 1

   Preheat over to 450 degrees.

2. 2

   Cut Butternut squash lengthwise and clean out seeds and strings with a spoon. Place cut side down on a greased baking sheet. Cook for 30-35 minutes until skin loosens from the squash.

3. 3

   Let squash cool for 10 minutes. Separate squash from skin and put the squash into a food processor. Puree the squash and butter. Slowly add the salt and 5 spice. After the mixture gets to the desired consistency add the maple syrup and serve warm.

4. 4

   *Variations include leaving out the butter to make it a bit healthier or substitute honey for the maple syrup to alter the taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.