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I really, really wanted to like this recipe, and I think I would have, if I would have eaten it as a side dish instead of a main meal (breakfast). This is good, and I liked it, but I didn't love it. I ate it one day for breakfast and then I kept choosing other things to eat for breakfast the rest of the week until I eventually ended up throwing it out. :( It was just ok and I've had better. It is very ginger-y, which I didn't mind, but if you don't like ginger, either omit this or you won't enjoy it. Would I make this again, probably not.
1 tablespoon grated ginger
1/2 teaspoon Vietnamese cinnamon (or cinnamon of choice)
1 tablespoon raw honey
1.5 tablespoon organic butter, melted
1/4 cup crushed pecans (I used sliced almonds)
Preheat oven to 400 degrees. Slice butternut squash lengthwise and remove seeds. Place flesh down in a lightly greased baking pan. Cook for 60 minutes. Cool until easy to handle.
In a mixing bowl, scoop out the flesh of the butternut squash and discard the skins. Add ginger, cinnamon, honey and butter. Blend until smooth. Fold in nuts and serve.
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