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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.

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