A new favorite recipe of mine. This is the perfect time of year as squash are fabulously in season. I recommend!
2 sweet potatoes
1 butternut squash
2 Tbsp butter
1 Tbsp maple syrup
1/2 tsp powdered ginger
Bake sweet potatoes (about 1 hr 400 degreesF) until easy to pierce.
Cut butternut squash in half, put in baking pan flesh side down filled with about 1 in. of water. Bake at 400 oF about 45 min.
Put all that yummy pulp in a food processor and puree the heck out of it.
Add butter, syrup, and ginger. Puree some more.
Yummy in my tummy, eat it up!
Maine and New Hampshire
10 months ago