Maple Butternut Squash Puree Lactose-Free

• 1 medium butternut squash
• 14 teaspoon salt
• 2 tablespoons ghee or 2 tablespoons clarified butter
• 2 -3 tablespoons maple syrup
• 2 teaspoons pumpkin pie spice
• 3 tablespoons rice milk or 3 tablespoons soymilk or 3 tablespoons almond milk

1. Peel squash, cut in half lengthwise, and remove seeds.
2. Cut into 1 1/2 inch cubes and steam until tender.
3. Place steamed butternut squash cubes and all other ingredients in a food processor or blender.
4. Blend until smooth and creamy.
5. Serve hot or warm.

butternut squash, salt, ghee, maple syrup, pumpkin pie spice, rice milk

Taken from www.food.com/recipe/maple-butternut-squash-puree-lactose-free-206526 (may not work)