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.