Ingredients
The following ingredients have 4 Servings
- 1 large butternut squash (about 3lb)
- 3-4 tbsp extra-virgin olive oil
- Generous sprinkle of salt and pepper
- About 1/4 cup water
- 2 tbsp ghee
- 2 tbsp pure maple syrup
- 1 tbsp lime juice
- 1/4 tsp salt
- 1/4 tsp ground white pepper
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 3/4 cups pecans (chopped )
- 2 tbsp ghee
- 2 tbsp pure maple syrup
- Sprinkle of ground cinnamon
Instruction
- Preheat the oven to 375°F
- Cut the butternut squash in half and scoop out the guts and seeds with a spoon; place both halves in a broiler pan and drizzle them with a generous amount of extra-virgin olive oil, then sprinkle liberally with salt and pepper.
- Turn the squash flesh side down and pour about 1/4 cup of water in the bottom of the pan.
- Bake in the oven, uncovered, for about 40-45 minutes, until the squash becomes really soft and can easily be pierced with the tip of a sharp knife. (see this post for step-by-step instructions with pictures)
- When the squash is fully cooked, remove it from the oven (don’t turn it off, you’ll need to use it again later) and allow it to cool for a few minutes until you can safely handle it.
- Carefully scoop the hot flesh out with a large spoon and put that flesh in a large mixing bowl, then add
- the ghee, maple syrup, lime juice, salt, white pepper, cinnamon and nutmeg.
- Beat with a hand-held mixer, starting on low and increasing the speed slowly, until the squash is reduced to a puree.
- Transfer the whipped squash to a ceramic baking dish and spread evenly, then sprinkle the chopped pecans across the top. Next, drop little dollops of ghee all over the top and drizzle a couple of tablespoons of pure maple syrup.
- Return to the oven for 20 to 25 minutes, until the pecans get golden brown and the dish starts bubbling around the sides.
- Remove from oven, allow to rest for at least 10 minutes and then dust with a little bit of ground cinnamon before serving.