This Maple Cinnamon Whipped Butternut Squash is absolutely perfect as a side for Thanksgiving, but it's so good, it will totally make you want to give thanks year round!
Cut the butternut squash in half and scoop out the guts and seeds with a spoon; place both halves in a broiler pan and drizzle them with a generous amount of extra-virgin olive oil, then sprinkle liberally with salt and pepper.
Turn the squash flesh side down and pour about 1/4 cup of water in the bottom of the pan.
Bake in the oven, uncovered, for about 40-45 minutes, until the squash becomes really soft and can easily be pierced with the tip of a sharp knife. (see this post for step-by-step instructions with pictures)
When the squash is fully cooked, remove it from the oven (don’t turn it off, you’ll need to use it again later) and allow it to cool for a few minutes until you can safely handle it.
Carefully scoop the hot flesh out with a large spoon and put that flesh in a large mixing bowl, then add
the ghee, maple syrup, lime juice, salt, white pepper, cinnamon and nutmeg.
Beat with a hand-held mixer, starting on low and increasing the speed slowly, until the squash is reduced to a puree.
Transfer the whipped squash to a ceramic baking dish and spread evenly, then sprinkle the chopped pecans across the top. Next, drop little dollops of ghee all over the top and drizzle a couple of tablespoons of pure maple syrup.
Return to the oven for 20 to 25 minutes, until the pecans get golden brown and the dish starts bubbling around the sides.
Remove from oven, allow to rest for at least 10 minutes and then dust with a little bit of ground cinnamon before serving.