- 1.5 cups of cooked Buttercup Squash (To bake it, cut the squash in half, take out the seeds and bake cut side face-down for about 1 hour, until soft at 350.)
- 3 eggs
- 1/3 cup maple syrup or honey
- 1 teaspoon vanilla
- 1 tsp cinnamon
- 1 tsp ginger (or less if you don’t love it)
- sprinkle of nutmeg
- dash of sea salt.
Blend it all up in food processor.
Pour into a greased pie plate
Bake at 450 for 10 minutes, and then 350 for 30 minutes or until set and slightly brown.
Pick up these ingredients at your local Farmers Market:
• 2lbs Buttercup squash
This wonderful little recipe is from Nina Manolson’s blog, Body Alive, Body Aware. It’s so easy to prepare. Please click here to watch Nina’s step by step video. Bon appetite.