Maple Cinnamon Whipped Butternut Squash
Ingredients
The squash
-
1
large
butternut squash, about 3 lb
-
3-4
tbsp
extra-virgin olive oil
-
generous sprinkle
salt
-
generous sprinkle
pepper
-
¼
cup
water
For the puree
-
2
tbsp
ghee
-
2
tbsp
pure maple syrup
-
1
tbsp
lime juice
-
¼
tsp
salt
-
¼
tsp
ground white pepper
-
¼
tsp
ground cinnamon
-
⅛
tsp
ground nutmeg
Toppings
-
¾
cup
pecans, chopped
-
2
tbsp
ghee
-
2
tbsp
pure maple syrup
-
sprinkle
ground cinnamon
Instructions
- Preheat the oven to 375°F.
- Cut the butternut squash in half and scoop out the seeds and guts.
- Place the squash halves in a broiler pan and drizzle with olive oil, then sprinkle with salt and pepper.
- Turn the squash flesh side down and pour about ¼ cup of water into the pan.
- Bake uncovered for 40-45 minutes until soft.
- Remove from the oven and let cool slightly.
- Scoop the flesh into a mixing bowl and add ghee, maple syrup, lime juice, salt, white pepper, cinnamon, and nutmeg.
- Beat with a hand-held mixer until pureed.
- Transfer to a baking dish, spread evenly, and sprinkle with chopped pecans.
- Add dollops of ghee and drizzle with maple syrup.
- Return to the oven for 20-25 minutes until pecans are golden and bubbling.
- Let rest for at least 10 minutes and dust with cinnamon before serving.
Nutrition Facts (estimated)
Servings
6
Calories
333
Total fat
21g
Total carbohydrates
37g
Total protein
3g
Sodium
107mg
Cholesterol
25mg
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