3 cups butternut squash, peeled, seeded, and cut into chunks
2 Tablespoons coconut oil, melted
1/4 cup canned coconut milk
2 Tablespoons maple syrup (optional but very good with)
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/2 teaspoon sea salt
1/3 cup pecans, toasted and chopped
In a large pot cook squash in boiling water, about 14 to 15 minutes or until tender when pierced with a fork. The time will vary depending on the size of your chunks. Drain butternut squash and set aside.
Transfer butternut squash, coconut oil, coconut milk, maple syrup, cinnamon, nutmeg, ginger, and sea salt into the bowl of a food processor. Cover and process until smooth.
Top with toasted pecans and serve. You can sprinkle with additional cinnamon too. Nothing wrong with a little cinnamon in my opinion.
Makes about 8 servings