Fall into FALL with this fabulous recipe!
In a small saucepot, combine squash, dates, maple syrup and salt. Just barely cover with water and bring up to a boil. Reduce to a simmer and let cook until squash is soft and is easily pierced with a fork, about 15 minutes.
Transfer squash and dates to a blender, leaving behind as much cooking water as possible (reserve in case needed). Blend until perfectly smooth, adding water a teaspoon at a time if necessary (less water is better!). Discard remaining water and return purée to the pot, continue to cook, stirring frequently, over medium low heat until purée is thickened (should be the consistency of thick pudding), about 5 more minutes. Stir in cinnamon and remove from heat and let cool (butter will thicken more as it cools). Enjoy on toast, with cheese and crackers, on top of oatmeal or yogurt, or in a smoothie!
*Recipe and photo by @vestal_life