This was a recipe I duplicated (for the most part) from Vegetarian Times.
- 1 butternut squash, peeled and cut into bite-sized pieces
- 1 1/4 c vegetable broth
- 2 T orange juice (use fresh if you can)
- 2 tsp toasted sesame seeds
- 1 tsp coconut aminos
- 1 tsp toasted sesame oil
- 1/4 tsp minced fresh ginger
Bring squash and broth to a boil in a large saucepan.
Reduce heat to medium and partially cover to cook for 12 minutes, or until squash is tender.
Mash with a potato masher.
Transfer to a bowl.
Whisk together orange juice, sesame seeds, coconut aminos, sesame oil, and ginger in a small bowl.
Drizzle over squash.