Ingredients

• 4 cups cubed peeled butternut squash
• 2 tablespoons pure maple syrup
• 1 tablespoon unsalted butter
• 1 teaspoon grated peeled fresh ginger
• 5/8 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 grated garlic clove

• 4 teaspoons roasted unsalted pumpkin seed kernels

How to Make It

Bring a large saucepan filled with water to a boil. Add butternut squash; cook 10 minutes or until tender. Drain. Place cubed peeled butternut squash in a food processor with pure maple syrup, unsalted butter, grated peeled fresh ginger, kosher salt, black pepper, and grated garlic clove; process until smooth. Top with roasted unsalted pumpkin seed kernels.