1 1/2 pounds butternut squash
1/4 tsp ground mace
1/4 tsp ground allspice
Seeds of 2 cardamom pods, ground
1 tbsp maple syrup
2 tsp sweet butter or margarine

Procedures :
Using a large chefs knife, cut squash in half, then scrape out and discard the seeds(or save for roasting). Slice squash into manageable chunks(1 1/2 to 2 inches)and boil in enough water to cover until tender, about 20 minutes. When squash is cool enough to handle, remove the skin and spoon flesh into a food processor or blender. Add mace, allspice, ground cardamom seeds, maple syrup, and butter and process until smooth. Serve hot as an accompaniment to roast turkey or chicken
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Category : Vegeterian