Given my new-found love of butternut squash, I've been looking for different ways to prepare it. As I was fixing the chicken the other night, I thought that butternut squash that had been roasted first and then mashed would be the perfect side. It was. And after the initial skepticism, even picky dd agreed. We all agreed that it does need lots of pepper, or it's a little too bland.
Mashed Butternut Squash
1 butternut squash
olive oil
salt and freshly ground pepper
butter, as needed
Preheat oven to 400 degrees. Peel squash. Remove seeds. Cut into 1/2 inch cubes. Toss with olive oil until covered. Spread on a cookie sheet. Sprinkle with salt and freshly ground pepper. Place in oven for 30 minutes or until cubes are soft. Using a mixer, whip squash cubes and butter until somewhat smooth. Add salt and pepper to taste. (The more pepper the better!)
1 comment:
I sooo love butternut squash (as my post this afternoon will contine to attest to!) In my estimation its great in many dishes, but it is still in its best by simply mashing with some butter, salt & pepper!
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