Whipped Butternut Squash
1 large butternut squash, cut in half and seeded
2 teaspoons butter
4 tablespoons Dark Carol's syrup
2/3 cup whole milk or cream
Salt to taste
Place butternut squash halves in a 13 x 9 in baking pan. Place 1 teaspoon butter in each squash cavity
Carefully pour water around squash and cover loosely with foil. Bake squash at 350F 1-1/2 to 2 hours until squash is soft and tender. Let stand until squash is cool enough to handle. Reserve melted butter in a small bowl. Scoop flesh out of squash and place in a large bowl, discarding skins. With an electric beater, beat squash, Dark Carol's syrup, salt and reserved butter mixture on high speed until smooth, about 2-3 minutes.