Mashed Butternut Squash

Servings: 3
3
I have never eaten or cooked butternut squash before, and I didn't know what to expect. Wayne and I were both pleased with the flavor. I'll definitely be making this recipe again. The following recipe is from food.com. I didn't prepare the squash exactly as directed due to time. See my notes at the end.The ingredient amounts have been scaled to the new serving size. Any ingredient amounts, cooking times, and/or temperatures referenced in the directions still refer to the original serving size.
1 medium butternut squash (4 to 5 lbs. total)
3 tablespoons unsalted butter , melted
1⁄8; cup packed brown sugar
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
1⁄8; cup half-and-half or 1⁄8; cup evaporated milk
Directions:
Preheat the oven to 400 degrees.

Cut off and discard the ends of the squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 3/4 inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt and pepper. Toss all the ingredients together and spread in a single layer. Roast for 30 minutes, or until the squash is very tender. While roasting, turn the squash once to be sure that it cooks evenly. Do not let it brown.

Transfer the squash and the pan juices to a large mixing bowl, and mix with an electric mixer until smooth. It should have the consistency of mashed potatoes.

Season to taste and serve hot. If the squash is too thick, thin it with milk, orange juice or water.

Danna's Method.

1 medium butternut squash
3 tablespoons Brummel & Brown
1/8 cup Splenda brown sugar blend
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
I didn't use any liquid, but if needed, I would have used fat free half-and-half

Cut off and discard the ends of squash. Peel, cut lengthwise and remove seeds. Cut squash in small pieces and boil until tender. Drain. Place pan back on stove on low to keep warm while adding ingredients. Mix with electric mixer until smooth. Add liquid if needed.

Try it and post your comment.