1 large butternut squash
3 Tbs. maple syrup
1 1/2 Tbs. butter
1 tsp. cinnamon
1/2 tsp. freshly ground nutmeg
1 pinch of salt
6-8 turns of white pepper, from the grinder
Preheat the oven to 350 degrees. Spray a sheet pan with olive oil cooking spray.
Cut the squash in half lengthwise, remove the seeds. Place the cut sided down on the pan.
Roast the squash for 1-1/2 hours until it is soft to the touched the squash and mash until smooth and all of the spices are mixed throughout and the butter is melted.
Recipe, writing and photos by Karen Pickus 2013
Courtesy Karen Pickus 2013