Butternut Squash, 2Avocados, ripe, 8Apple, tart, 1Coconut, grated, 1 CupGhee, 2 TablespoonsIn a heavy bottom pot, boil the two cubed butternut squash in 1/8 cup water. When half-cooked remove from heat, transfer to another bowl and set aside with liquids. Cut up the 8 avocados and put in bottom of pot. Pour the squash and liquids on top of avocados. Dice the apple and toss in, then pour in coconut. Drizzle two tablespoons of ghee over the top. Don’t add any spices, and don’t stir the pot. Cover and slow cook until the avocados break down. When all the ingredients are very soft, and the moisture is nearly all absorbed, watch the pot closely. As soon as the moisture turns to a skin, almost ready to burn, remove pot from heat, re-cover and set aside for a few minutes. Scrape up remnants on bottom of pot and mix into the prep, stirring just enough to slightly blend the mixture, then offer.
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