Serves 4 as a side

Ingredients:

• 2-pound butternut squash
• 2 T. melted vegan margarine
• 2 T. favorite dairy-free milk
• 1 T. maple syrup
• ½ t. salt
• olive oil, for coating squash

Gingerbread Spice Crumble

• 4 Enjoy Life Foods Soft Baked Gingerbread Spice Cookies
• 1 T. olive oil
• ¼ c. toasted pumpkin or sunflower seeds
• ¼ c. minced parsley

Directions:

1. Preheat oven to 350˚F and line a small tray with parchment paper.
2. Cut the top and bottom off the squash and slice in half lengthwise. Drizzle cut side with a little olive oil and lay cut side down on the parchment paper.
3. Place in the oven for 40-50 minutes until the squash is very soft and bubbling around the edges.
4. Let cool a few minutes. Scoop out the seeds and discard. Scoop the inside of the squash into the bowl of a food processor and puree until smooth.
5. Add the vegan margarine, dairy-free milk, maple syrup and salt and continue to puree until super smooth, about 1-2 more minutes.
6. Spoon into a bowl and set aside while you make the Gingerbread Spice Crumble.
7. Using your hands crumble up the Gingerbread Spice Cookies.
8. Warm a small nonstick pan and add the olive oil. Pour in the cookies and the toasted seeds. Sauté for 4-5 minutes until the cookie crumbs are lightly browned.
9. Mix in the minced parsley and then sprinkle all over the butternut squash puree.