1 large Butternut squash, peeled and cut into 1/2" cubes
1/4 cup walnut pieces
3 Tbl milk, warmed
1 1/2 Tbl Oilerie Roasted Walnut Oil
2 tsp Curt's Table Spice
1 Tbl Pure Maple Syrup

Bring a large saucepan of water to a boil and add the squash. Return to a boil and then reduce the heat to a rolling simmer. Cook the squash for 15 to 20 minutes or until a cube can be pierced easily with a fork. Drain the squash and place it in a large mixing bowl. Add the walnut pieces, milk, roasted walnut oil, Curt's Table Spice and Maple syrup. Using a stick blender, puree the squash just until everything is incorporated. You would like to have the walnuts retain some crunchiness. Adjust seasoning and serve immediately.

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