October 22, 2012
Nutrition Information (per serving)
6 (½ cup ea.)
3 lb butternut squash
1 Tbsp maple syrup
Pinch sea salt
Pinch freshly ground black pepper
2 tsp unsalted butter
- Preheat oven to 350F. Slice squash in half, scoop out seeds and place, flesh side down, in baking pan with enough water to barely cover the pan’s bottom.
- Bake 40 to 60 minutes until squash is very tender.
- Scoop out cooked squash and transfer to a mixing bowl. Add remaining ingredients and whip at medium speed with an electric mixer until smooth.