My Modified Version of Florence's Squash


1 large butternut squash

2 Tbs melted Earth Balance Soy-  free Buttery Spread

2 Tbs honey (or a little more to taste)

1 tsp sea salt (or a little more to taste)

1/4 tsp ground nutmeg

1/2 cup chopped pecans, divided

1/2-1 Tbs Earth Balance Soy-free Buttery Spread


Pre-heat oven to 400 degrees F. Cut squash in  half and place cut side down in a large baking dish with about an inch of water in it. Bake about 30-40 minutes, depending on size, until a fork goes into skin easily when pierced). Let cool.

When cool enough to handle, scoop out roasted pulp with a spoon, discarding the skin, and place in a large, greased casserole dish. Mash. Stir in melted Earth Balance, 1/4 cup chopped pecans, honey, salt, and nutmeg. Taste and add any additional seasonings, if necessary. Sprinkle top with additional 1/4 cup of chopped pecans and dot with 1 Tbs additional Earth Balance. Bake at 350 degrees F for 20-30 minutes. Makes about 8-10 servings, more or less, depending on what other side dishes are served.


This recipe is gluten-free, dairy-free, soy-free, grain-free, vegetarian

Originally posted on Happy Healthy Belly's Blog on 11/23/16