This dish disappears pretty quick, with most people having seconds and thirds. I figure I'll post it even though it's not that different from the standard recipe in The Joy of Cooking.
Ingredients:
1 butternut squash, approx. 2 lb
3 tbsp unhydrogenated lard or uncured bacon grease
1 tbsp honey
1 tsp ginger, grated
1/2 tsp sea salt (omit if using bacon grease)
Bake squash on greased rack in shallow greased pan at 350F for 1.5 hours. While baking, place all the other ingredients in a casserole dish or large bowl suitable for serving - a deep casserole dish with a glass cover is preferred.
When squash is done baking, split squash in half. Remove seeds and associated stringy material and discard. Spoon out the remaining meat into the serving dish. Discard the skin.
Using a potato masher and a spoon, mash the squash while mixing thoroughly with the other ingredients. Serves 2-4.
Notes: for a smaller or larger squash, use proportionally smaller or larger amounts of the other ingredients as well. Cooking time may be adjusted if cooking at a different temperature to accomodate sharing the oven with a different dish. If unhydrogenated lard or bacon grease is not available, grass fed tallow may be substituted, but the texture will not be as good; alternatively, butter may be substituted, but is nonpaleo. Cinnamon may be substituted for the ginger if preferred. Note that even not using butter, some may consider this dish to be nonpaleo, as the squash is a new world fruit, and some may question the honey or sea salt or the salt in the bacon. Approximately half the caloric content of this dish is from the added fat.
