1 Butternut Squash
1/4 Cup Butter
2 Tbsp Minced Fresh Sage Leaves
1/4 Cup Honey
1-2 Tbsp Minced Fresh Ginger or 2-3 Pieces of Candied Ginger
Fresh Ground Sea Salt to Taste
Fresh Ground Pepper to Taste
Prick the outer skin of the squash. Microwave a medium to large butternut for about 12-14 minutes. Cut the squash in 1/2, seed and skin it. Cut into cubes and put into a food processor (or mash by hand) with 1/4 C. butter (or Earth Balance organic spread for non-dairy) 2 tblsp. minced fresh sage leaves, 1/4 C. honey, 1-2 tsp. minced fresh ginger (or 2-3 pieces of candied ginger), fresh ground sea salt (I use pink Himalayan, about 10 grinds) and fresh ground pepper (I use black Cambodian peppercorns). Process (or mash) until soft and well mixed. You can eat it like that, or scoop it into a buttered rectangular baking pan and bake it at 350 degrees for about 30 minutes to crisp up the edges. If you are trying for "extra special" (like on Thanksgiving), saute a couple tblsp cup up sage leaves and 2 tblsp pumpkin seeds in a small pan in about 4 tbsp butter. When the sage and seeds are toasted light brown, spread the mixture across the top of your squash casserole. YUM!