Butternut Squash Puree Recipe

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

Preparation

Preheat over to 450 degrees.

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.

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.

*Variations include leaving out the butter to make it a bit healthier or substitute honey for the maple syrup to alter the taste.