Categories: soup- stew- chili

Ingredients

• 1 medium butternut squash
• 1 tsp. olive oil
• 1 1/2 Tbsp. pure maple syrup
• 1 Tbsp. butter
• 1 tsp. finely grated orange zest
• 1/2 tsp. salt
• Generous pinch freshly grated nutmeg
• 1/2 cup pomegranate seeds (arils), for garnish

Directions

1. Heat oven to 4oo degrees.
2. Cut the squash in half lengthwise, scoop out the seeds and place the halves cut side up on a baling sheet. Brush the flesh with the oil; bake until tender, about 2 hour.
3. Allow to cool slightly, then scoop out the flesh, transferring ot to a large saucepan over low heat. Add the maple syrup and butter; use a potato masher to mash and blend.
4. For a smoother result, puree with an immersion blender until smooth and warmed through.
5. (You can also puree the squash in a food processor, then transfer it to a saucepan to finish warming it through.)
6. Stir in the zest, salt and nutmeg until evenly distributed. Serve warm, sprinkled with the pomegranate seeds.

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