Butternut Squash Puree

Name: Butternut Squash Puree
Ingredients: 2 Butternut Squash; 1 teaspoon of Asian 5 spice; 2 tablespoons of maple syrup (pure maple syrup - not the cheap imitation stuff); 2 tablespoons of unsalted butter - room temp; Pinch of kosher salt

5 ingredients

1 steps

Ingredients

2 Butternut Squash
1 teaspoon of Asian 5 spice
2 tablespoons of maple syrup (pure maple syrup - not the cheap imitation stuff)
2 tablespoons of unsalted butter - room temp
Pinch of kosher salt

Directions

1

{"0":"Preheat over to 450 degrees.","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.","4":"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.","6":"*Variations include leaving out the butter to make it a bit healthier or substitute honey for the maple syrup to alter the taste."}