Homestyle Roasted Butternut Squash Maple Latte

Instructions

1. 1Preheat the oven to 400°F. Halve the squash lengthwise, scoop out the seeds, and rub the cut sides with olive oil. Place cut-side down on a rimmed baking sheet and roast until the flesh is very soft, 35 to 40 minutes.
2. 2Let the squash cool until you can handle it, then scoop the flesh into a blender (you should have about 1 cup of puree).
3. 3Add the milk, maple syrup, vanilla, cinnamon, nutmeg, ginger, and salt. Blend until completely smooth and creamy.
4. 4Pour the squash mixture into a small saucepan and warm over medium-low heat, stirring often, until steaming hot but not boiling, about 4 to 5 minutes.
5. 5Stir in the hot espresso or coffee. Taste and add another drizzle of maple if you like it sweeter.
6. 6Divide between two mugs. Top with whipped cream and a pinch of cinnamon if using, and serve right away.

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