I look up to my sister Kat in many ways, and her superior cooking skills is definitely one of those ways. Here is a very simple but scrumptious recipe that makes a lovely dessert for those of us who enjoy low-sugar, gluten-free food. But it's also a really great snack. After you make them once, try some variations, like adding cocoa. Enjoy!
1/2 cup cooked squash (e.g., butternut, acorn, or pumpkin; canned pumpkin okay too)
1/2 cup almond butter
2 T. sweetener, if you need any (e.g., agave syrup, raw honey, or xylitol)
a few sprinkles of spices to taste (e.g., pumpkin pie spice, or cinnamon)
1/4 - 1/2 tsp. vanilla
pinch Kosher salt
Optional: powdered ginger, cocoa powder
Mix all ingredients in a bowl. Butter a pie plate with ghee or coconut oil. Bake at 350 degrees for 25 minutes. Cut into any shape you like.