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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I've just recently found that I love winter squash and have been on the lookout for new recipes. This is adapted from a Barefoot Contessa cookbook (you can't go wrong with the Barefoot Contessa). It's a great fall recipe and would be a wonderful side dish at Thanksgiving. Preparation is very simple, just a little time consuming with the peeling and cutting of the squash. Ingredients:
2 medium butternut squash (4 to 5 lbs. total) |
6 tablespoons unsalted butter, melted |
1/4 cup packed brown sugar |
1 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
1/4 cup half-and-half or 1/4 cup evaporated milk |
Directions:
1. Preheat the oven to 400 degrees.
2. 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.
3. 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.
4. Season to taste and serve hot. If the squash is too thick, thin it with milk, orange juice or water.
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