There are so many things you can do with butternut squash, but whipping it with butter, cream and spices is just heavenly. One large squash should be enough for 4-6 people, so grab two for some yummy leftovers. One serving equals one cup cooked vegetable and 1 serving of fat per meal.

INGREDIENTS

1 Large butternut squash, halved and seeded

3-4 tablespoons Kerry Gold butter

Organic heavy cream

Himalayan sea salt and fresh ground pepper, to taste

Ground cinnamon, to taste or to sprinkle on top

 

INSTRUCTIONS

Preheat oven to 400°F. Place squash cut side down on an aluminum foil lined baking sheet and roast for 30-40 minutes or until tender when tested with a knife.

 

Holding with a pot holder, scoop out the flesh into a mixing bowl, add butter and salt and whip with a hand mixer or food processor. Add cream a little at a time while mixing until desired consistency. You can add cinnamon to taste into the mixture, or reserve it to sprinkle on top of the dish in a serving bowl.