Parmesan Mashed Butternut Squash |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 2 |
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This is a fabulous way to prepare squash. My DH normally does not like squash of any kind and really enjoyed this. Great alternative to mashed potatoes. Ingredients:
1 butternut squash, halved, lengthwise, seeded |
2 teaspoons extra virgin olive oil |
4 tablespoons butter, softened |
1/2 teaspoon kosher salt |
1/8 teaspoon white pepper |
1/4 cup parmigiano-reggiano cheese, grated |
Directions:
1. Carefully cut squash in half using a heavy blade chef?s knife. Scrape out the seeds using a spoon.
2. Rub the cut surfaces of the squash with the extra virgin olive oil.
3. Place onto a cookie sheet cut side up and roast in a 350 convection oven (or 375 conventional oven) for about 30 to 40 minutes or until the squash is easily pierced with a skewer.
4. Remove from the oven and let cool slightly at room temperature.
5. As soon as you can safely handle the squash without burning your hands, scoop out the flesh into a mixing bowl, being sure to remove any burnt bits or pieces of skin.
6. Place flesh back onto cookie sheet and put back into oven, just until hot (about 3-5 minutes).
7. Place hot squash in a mixing bowl, add remaining ingredients and mash with a potato masher or a fork to desired consistency. If you like it a little smoother, pass the squash through a food mill before mixing in remaining ingredients.
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