One butternut squash
Sea salt and freshly-ground pepper
One egg, slightly beaten
1 Tbsp. butter
Dash nutmeg
1/4 c. crispy nuts* (pecans or walnuts), chopped
Cut squash in half, remove seeds and set cut side down in a buttered glass baking pan with about 1/2” water. Bake at 350 until tender, about one hour. Scoop out squash into a food processor and blend until smooth. Add egg and nutmeg and season to taste. Transfer purée to an ovenproof serving dish. Melt the butter and pour over the purée. Sprinkle on nuts. Bake at 350 for about 30 minutes.
* To make crispy nuts: Mix 4 c. pecans, walnuts, or almonds with 2 tsp. sea salt and filtered water and leave in a warm lace for at least 7 hours or overnight. Drain in a colander. Spread  nuts on a stainless steel baking pan and place in a warm oven (no more than 150 degrees) for 12-24 hours, turning occasionally, until completely dry and crisp. Store in an airtight container (if use walnuts, keep in fridge).
Adapted from recipes in Nourishing Traditions by Sally Fallon

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