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