Ingredients
3 cups butternut squash, peeled, seeded, and cut into chunks
2 Tablespoons coconut oil, melted
1/4 cup canned coconut milk
2 Tablespoons maple syrup (optional but very good with)
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/2 teaspoon sea salt
1/3 cup pecans, toasted and chopped
Method
Step 1
In a large pot cook squash in boiling water, about 14 to 15 minutes or until tender when pierced with a fork. The time will vary depending on the size of your chunks. Drain butternut squash and set aside.
Step 2
Transfer butternut squash, coconut oil, coconut milk, maple syrup, cinnamon, nutmeg, ginger, and sea salt into the bowl of a food processor. Cover and process until smooth.
Step 3
Top with toasted pecans and serve. You can sprinkle with additional cinnamon too. Nothing wrong with a little cinnamon in my opinion.
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