Mashed Cinnamon Butternut Squash

Directions

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