Friday, April 12, 2013

Mashed Butternut Squash

This is a yummy veg. Great along with savory meats like roast turkey of course, but I also love it as an accompaniment to roast pork or chops or even sausages. This is a nice change from potatoes and you get the benefit of beta carotene plus its a fantastic sweet vegetable. I roast the squash, this way the flavor is intensified and it makes it really easy to mash, season and serve.

1 large butternut squash
3 Tbs. maple syrup
1 1/2 Tbs. butter
1 tsp. cinnamon
1/2 tsp. freshly ground nutmeg
1 pinch of salt
6-8 turns of white pepper, from the grinder

Preheat the oven to 350 degrees. Spray a sheet pan with olive oil cooking spray.
Cut the squash in half lengthwise, remove the seeds. Place the cut sided down on the pan.

Roast the squash for 1-1/2 hours until it is soft to the touched the squash and mash until smooth and all of the spices are mixed throughout and the butter is melted.

Serves 4

Recipe, writing and photos by Karen Pickus 2013
Courtesy Karen Pickus 2013

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Finished Slaw

Finished Slaw
Ready to eat!