|Prep time||5 minutes|
|Recipe Type||Side Dishes|
This recipe always calls out FALL! Enjoyed as a dinner side dish for the holidays, or warmed as a breakfast, this recipe is simple enough to make its way to your table all season long.
|1||medium butternut squash|
|2||pn||salt (more to taste)|
Preheat oven to 375 degrees. Split squash and scoop out the seeds. Rub 1/4 teaspoon olive oil on outside of squasha and place face down in baking dish.
Add about one cup of water to the casserole dish and roast the squash at 375 degrees until tender and easily pierced with fork, about 45 minutes.
Remove the squash from the oven. Using a potholder, flip the squash to skin down to cool for 5 minutes. Spoon out the flesh from the squash and place it in a food processor or stand mixer along with two tablespoons butter, one teaspoon ground cinnamon and a dash unrefined sea salt. Process until smooth and serve warm.