Sunday, December 8, 2013

Mashed Butternut Squash

1 large butternut squash, cut in half, seeds and pulp removed
2 tablespoons butter, melted
1 tablespoon maple syrup, pure, or coconut sugar, optional
1/4 teaspoon salt
1/8 teaspoon pepper, optional
1/8 cup heavy cream, or half and half, optional

1. Brush inside and edges of squash with butter and sprinkle with salt and pepper.

2. Place the squash in a baking dish and cover with aluminum foil.

3. Bake butternut squash in a 400 degree oven 1 to 1 1/2 hours or until it is tender and easily pierced with         a fork.

4. Let cool slightly and scoop out center flesh into a bowl and mash with a potato masher or stick                     blender.

5. Add melted butter, syrup, and cream and stir to combine.

6. Taste and adjust seasonings, butter or sweetener, adding more if needed.

Servings: 4

This freezes really well.  We always make extra and freeze in 1 cup containers to have at any meal.

You can also peel the squash, cut it up into chucks, boil it and then mash it just like you would potatoes.

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