Ambrosiac musings of a food maniac

Butternut squash is not what I would usually consider a 'sexy' vegetable (well, fruit, actually. At least botanically-speaking). It usually makes its appearance roasted with some olive oil or herbs, but up until today I never found a way to use it as a prominent ingredient in a dish.

Then I imagined to myself how would the squash taste combined with cinnamon, goat's milk and Gewürzt and decided to give it a shot. The resulting purée is sweet - but not too sweet, with a rich scent of cinnamon and a strong hint of goat's milk.