Butternut Squash Puree

• 2 Butternut Squash
• 1 teaspoon of Asian 5 spice
• 2 tablespoons of maple syrup (pure maple syrup - not the cheap imitation stuff)
• 2 tablespoons of unsalted butter - room temp
• Pinch of kosher salt

1. Preheat over to 450 degrees.
2. Cut Butternut squash lengthwise and clean out seeds and strings with a spoon. Place cut side down on a greased baking sheet. Cook for 30-35 minutes until skin loosens from the squash.
3. Let squash cool for 10 minutes. Separate squash from skin and put the squash into a food processor. Puree the squash and butter. Slowly add the salt and 5 spice. After the mixture gets to the desired consistency add the maple syrup and serve warm.
4. *Variations include leaving out the butter to make it a bit healthier or substitute honey for the maple syrup to alter the taste.

butternut, spice, maple syrup, temp, kosher salt

Taken from www.epicurious.com/recipes/member/views/butternut-squash-puree-1239138 (may not work)