Butternut Squash Puree with Pecans (Serves 6)
Ingredients
- 3 butternut squash
- 3 eggs, beaten lightly
- 1/4 teaspoon nutmeg
- 1/2 teaspoon sea salt
- fresh ground pepper
- 2 tablespoons butter
- 3/4 cup chopped pecans
- 2 tablespoons raw honey (optional)
Directions
Cut the squash in half, remove the seeds and place cut face down on a glass baking pan. Add 1/2 inch of water to the pan and bake at 350 degrees until tender. Remove from the oven and scoop into a food processor (or blender) and blend until smooth. Add eggs, nutmeg and sea salt and pepper to taste. Transfer puree to an oven proof serving dish. Melt butter and honey (optional) together and pour over the puree. Sprinkle on pecans. Bake at 350 degrees for about 30 minutes.
