Butternut squash is my new favorite!

If you haven’t tried it lately, you’re missing out.

Cut the squash in half lengthwise and scrape out the seeds and pulp.  Put the squash flesh side down in a casserole dish with about a half an inch of water in the bottom.  Cover and bake for about 45 minutes, or until you can pierce the skin with a fork.  Once it’s cooked and peeled, you can use this versatile veggie in so many things! You can eat it with Real salt and butter, or puree it in a food processor with a little salt, butter and sweet spices for a nice side dish, mash it for baby food or use it in recipes calling for pumpkin. (After tasting recipes with fresh squash, I’d be surprised if you want to use canned pumpkin again.)  Bake and then freeze for super easy baking!

One of my favorite recipes is Baked Pudding~

3 eggs

2 cups cooked butternut squash

1/2 cup honey

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp cloves

1 1/2 cup evaporated milk (you can simmer 2 1/4 cups regular milk down to 1 1/2 cups instead of using the canned milk)

Mix all ingredients except the milk until smooth.  Add milk slowly while beating.  Pour into 6 large muffin tins greased with coconut oil.  Place on a cookie sheet and bake at 425°F for 10 minutes.  Lower oven temperature to 350°F and bake for 30 more minutes.  Pudding is done when a knife slipped into the middle comes out clean.  Serve with freshly whipped cream (sweetened with agave.)