Squash with Sorghum Syrup and Butter

Squash should be a staple on every wintertime table.   It’s flavorful.   Plus it’s rich in beta carotene, potassium, fiber, copper and other nutrients. It’s naturally sweet flavor needs little enrichment, but sometimes a touch of added sweetener can really hit the spot for a special occasion.   This recipe serves approximately 8 and the cost is approximately $0.65 per serving.

If you’d like to make squash with sorghum syrup and butter, you’ll need:

• The cooked meat of Two Small Organic Winter Squash (I used a pumpkin and a golden nugget squash for this recipe)
• 2 Tablespoons Organic Butter from Grass-fed Cows
• 2 Tablespoons Sorghum Syrup

Instructions:

1. Spoon the cooked meat of the winter squash into your mixing bowl. And mix thoroughly with the paddle attachment.
2. Add about two tablespoons of organic butter to the puree.
3. And also add the sorghum syrup.   Mix well until the butter and syrup or both thoroughly incorporated into the squash puree.
4. Spoon the mixture into a souffle dish and bake in your oven at 350 ° F for about 30 to 45 minutes.
5. Remove from oven and let it rest for a bit.   Serve and enjoy in all its buttery and slightly sweet yumminess.