1 small butternut squash
1-2 Tbs. honey
2 Tbs. ghee (or butter if you can have it)
2 tsp. vanilla extract
2 Tbs. ghee (or unsalted butter)
1/4 cup honey
1/4 tsp. salt
3/4 cup chopped pecans
Bake whole butternut squash in 350 degree (F) oven until fork-tender, about 40 minutes. When cool enough to handle, cut in half and remove seeds, pulp and skin. Shred or mash the flesh into a bowl. Mix in remaining ingredients for filling. Spread in a greased 8 inch square baking dish.
I'd consider this a Full dish due to the honey and vanilla. You could eat it in Stage 4 if you weren't worried about limiting honey.