1 Picture
Ingredients
- 3-4 lb butternut squash
- extra virgin olive oil
- juice of 1 lemon
- 1 1/2 cup water
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/3 cup brown sugar
- 3 tbsp maple syrup
Details
Servings 24
Adapted from sweetbeetandgreenbean.net
Preparation
Step 1
Preheat your oven to 350F. Cut off the stem from the butternut squash and split down the middle with a large knife, try to get the halves roughly the same size so they cook evenly. Place them cut-side up on a baking sheet covered with parchment paper and brush with olive oil just to lightly cover.
Bake for about 1 1/2 hours or until very soft, a fork should go through them easily. Take out and let cool.
When cool enough you can simply peel away the skin of the squash and place the flesh in the blender with the remaining ingredients. Blend until smooth.
Place the mixture into a medium to large sized pot and cook down over medium heat for about 20 minutes or until it is fairly thick. It will bubble and splatter so watch your hands around the pot.
You can then serve it warm or jar it up and let it cool for later.
Review this recipe