Recipe Type: Supper
Serves: 6
This is a yummy way to cook butternut squash and finish the flavor with a little toasted pecans.
Ingredients

• 3 butternut squash
• 3 eggs, lightly beaten
• 1/4 teaspoon nutmeg
• Sea salt and pepper
• 2 tablespoons butter
• 3/4 cup toasted pecans, chopped

Instructions

1. Cut squash in half and scoop out the seeds. Place cut side down in a glass baking dish with about 1/2 inch of water. Bake at 350 degrees until tender, about 1 hour. Let cool a little.
2. Scoop out into a food processor and blend until smooth. Add eggs and nutmeg and season to taste. Transfer puree to an ovenproof serving dish.
3. Melt the butter and pour over the puree. Sprinkle on pecans. Bake at 350 degrees for about 30 minutes.

 
Notes

Complexity: Very easy