Butternut Squash "Pie"

Cut butternut squash in half, or lay whole, on parchment-lined baking sheet.

Bake at 350 until thoroughly cooked (usually at least an hour). 

Remove from oven and let cool.  Scoop out seeds and discard.  Scoop out 6 cups of flesh into a large bowl.  Reserve skins for "Butternut Squash Skins" recipe.*

Add coconut oil, salt, pumpkin pie spice, cinnamon, and ginger.  Mix with a hand mixer until smooth, making sure spices are blended in thoroughly.

Pour mix into a baking dish.  Bake at 350 until desired consistency is reached.  

A long baking time will change the texture of the squash to a bread-like, or brownie-like, consistency.  Also, as the liquid evaporates, the flavors will be concentrated.  Be careful not to bake until the pie burns to the bottom of the dish.  You can lower the temperature of the oven to less than 300 to prevent burning.

*Squash skins can be stored in an open container in the fridge for a week without a problem.