Silky Squash

Source: Made by Hannah Maynard

This delicious Thanksgiving side-dish almost tastes like dessert with a slightly sweet and rich, nutty flavor.

• 1 butternut squash, peeled and chopped
• 1/4 cup heavy cream
• 1 teaspoon honey or maple syrup
• 1 teaspoon cinnamon
• several dashes nutmeg

Place chopped squash in pan with a little water. Let water come to a boil and test readiness of squash by poking it with a fork. Once it is soft all the way through, drain the water/juice off. (I usually save it to add to mashed potatoes or soups.) Move squash from pan to a food processor and blend until smooth. Add heavy cream, honey, cinnamon and nutmeg and blend until thoroughly mixed in. Serve warm.