Mashed Honeynut Squash

Name: Mashed Honeynut Squash
Ingredients: 2 Small Honeynut Squash, or Butternut Squash; 1/2 Cup Coconut Oil; Dash salt; 8 Small cloves garlic; Dash Sage; 1/4 Cup Water; 1/4 Teaspoon Garlic Powder; 1 Teaspoon Maple Syrup; Salt and Pepper to Taste

Source

Heart in Soil

Ingredients

Serves

Display Units in Metric

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2 Small	Honeynut Squash or Butternut Squash
¹⁄₂ Cup	Coconut Oil
Dash	salt
8 Small cloves	garlic
Dash	Sage
¹⁄₄ Cup	Water
¹⁄₄ Teaspoon	Garlic Powder
1 Teaspoon	Maple Syrup
	Salt and Pepper to Taste

Slice squash in half and remove seeds. Set seeds aside for later. Place flesh up in roasting pan. Drizzle ¼ cup coconut oil over top. Sprinkle a dash of salt and dried sage over top. Remove garlic peel and place two cloves in the hollow of each Honeynut squash. Pour ¼ cup water into the bottom of the roasting dish and bake @ 450* for 35 – 60 minutes, or until squash is fork tender.

Remove the squash from the pan. Let cool slightly before handling. While the squash is cooling, rinse the squash seeds removing any of the slimy flesh and place seeds in the roasting pan you used for the squash. Add a dash more of salt and stir the seeds around in the remaining oil. Bake @ 350* for 5 – 10 minutes or until slightly browned.

Once the squash is cool enough to handle peel the fleshy part away from the skin of the squash and place in a mixing bowl. Add ¼ teaspoon garlic powder and 1 teaspoon maple syrup. Mix using a stand mixer or hand mixer until smooth and well combined. Add salt and pepper to taste.

Sprinkle seeds over top of the mashed squash and serve.

Slice squash in half and remove seeds. Set seeds aside for later. Place flesh up in roasting pan. Drizzle ¼ cup coconut oil over top. Sprinkle a dash of salt and dried sage over top. Remove garlic peel and place two cloves in the hollow of each Honeynut squash. Pour ¼ cup water into the bottom of the roasting dish and bake @ 450* for 35 – 60 minutes, or until squash is fork tender.
Remove the squash from the pan. Let cool slightly before handling. While the squash is cooling, rinse the squash seeds removing any of the slimy flesh and place seeds in the roasting pan you used for the squash. Add a dash more of salt and stir the seeds around in the remaining oil. Bake @ 350* for 5 – 10 minutes or until slightly browned.
Once the squash is cool enough to handle peel the fleshy part away from the skin of the squash and place in a mixing bowl. Add ¼ teaspoon garlic powder and 1 teaspoon maple syrup. Mix using a stand mixer or hand mixer until smooth and well combined. Add salt and pepper to taste.
Sprinkle seeds over top of the mashed squash and serve.

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