Wednesday, November 14, 2007

Mashed Butternut Squash

I can't get enough squash in the winter, and when we have some leftover (like from the risotto below), I like to make an easy puree as a side dish.

3 C butternut squash, peeled and chopped into 1" pieces
2 Tbs butter
4 Tbs mascarpone cheese (or heavy cream)
2 Tbs brown sugar
Pinch of nutmeg
1 tsp cinnamon

Boil the squash until tender. Drain and return to pot. Allow any extra water to evaporate, and then use a potato masher to mash. Stir in the remaining ingredients.

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