Description

Ingredients: (Organic recommended)

1 medium-size butternut squash
2 tablespoons ghee (clarified butter)
1 tablespoon black strap molasses
1 teaspoon ground ginger
1 teaspoon cinnamon powder
1/2 teaspoon ground cardamom
12-14 raw walnuts

Directions:

• Preheat oven to 350 F
• Wash squash and then cut lengthwise down the middle
• Scoop out the seeds
• Lightly coat the exposed parts of the squash with 1 tablespoon ghee
• Place skin-side down in a baking pan
• Cook for about 30 minutes until squash is tender
• Scoop out the squash and spoon into a shallow smaller baking pan lined with 1 tablespoon ghee
• Add ground ginger, cinnamon, cardamom and black strap molasses. Mix well and top with raw walnuts
• Bake for another 15-20 minutes until walnuts are crisp

(Original recipe found here.)