Guest Author - Deborah Adams

1 ½ lbs. butternut squash
2 teaspoons melted butter
1/4 teaspoon mace
1/4 teaspoon allspice
1 teaspoon ground cardamom
1 Tablespoon maple syrup
Salt to taste

Cut squash in half; scrape out seeds and fiber. Cut into 2 inch chunks and steam for 30 minutes or until tender. Cool slightly; remove skin off pieces. Spoon the squash into a blender and add the remaining ingredients. Process mixture until it reaches a smooth consistency, and serve. This recipe goes well with many meat dishes

This recipe is posted with the kind permission of Wendell and Nancy Deer with Horns. They have a wonderful Native American site.