Mashed Cinnamon Butternut Squash

1. 1

   Preheat the oven to 400F and line a baking sheet with parchment paper.

2. 2

   Toss the squash with the olive oil, cinnamon, ginger, and 1/4 teaspoon of salt until the squash is well coated, then spread it in a single layer on the prepared pan.

3. 3

   Roast for 25 to 30 minutes, until soft and tender.

4. 4

   Transfer the squash to a food processor, add the maple syrup, nutmeg, and a pinch of salt, and process until smooth and creamy.

5. 5

   Do a FASS check.

6. 6

   If you think it needs a little extra punch, try adding 1 teaspoon of fresh lemon juice.

7. 7

   If you dont feel like dealing with a butternut squash, replace it with 3 carrots and 3 parsnips, chopped into 1-inch pieces.

8. 8

   Store in an airtight container in the refrigerator for 3 days.

9. 9

   (per serving)

10. 10

    Calories: 160

11. 11

    Total Fat: 7.2g (1.1g saturated, 5g monounsaturated)

12. 12

    Carbohydrates: 25g

13. 13

    Protein: 2g

14. 14

    Fiber: 4g

15. 15

    Sodium: 155mg

* Per serving · 4 servings · Values may vary.