Mashed Butternut Squash
1 butternut squash (about 2 lbs)
2 tbls butter
2 tbls brown sugar
½ tsp cinnamon
¼ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
Preheat oven to 400℉
Coat baking pan with non-stick cooking spray. Cut squash in half lengthwise and remove seeds. Place cut side down in pan. Roast in oven until tender, 30-45 minutes. If preferred, squash can cooked in the microwave on high for 10-15 minutes.
Remove from oven and leave it until it’s cool enough to handle but still warm. Scoop squash from skins into large bowl.
Add butter, brown sugar, cinnamon, ginger, cloves and nutmeg. Stir until ingredients are well incorporated and butter melts. Use a blender or mixer to make the squash smoother, if desired.
6 servings, 170 calories per serving
Hack: Fresh peeled and cubed butternut squash can be purchased in the produce department of the grocery store. Frozen butternut squash can also be used.
Hack: Leftovers can be packed in serving sized portions in sealable freezer bags or containers and frozen for future use.