ROASTED, MASHED BUTTERNUT SQUASH
Steps:
- Preheat the oven to 400°F.
- Cut the squash in half lengthwise through the stem. (Don't bother scooping out the seeds.) Rub the squash halves all over with olive oil and place each piece on a baking sheet, cut-side down. Roast for 25 minutes, then flip the squash and continue cooking until tender all over, another 10 to 30 minutes-you should be able to pierce the neck of the squash with a paring knife and meet very little resistance. Allow to cool, then scoop out the seeds and discard them. Use a spoon to scoop all of the flesh into a bowl and discard the skins. Coarsely mash the squash with a spoon or fork and season with salt. Packed in an airtight container, it will keep in the refrigerator for 3 to 4 days.
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Badr Ghazi
[email protected]This was a really good recipe.
Mijaz Ijaz
[email protected]I made this last night and it was delicious!
Mgbeahuru Joseph Chiemela
[email protected]This was a great recipe. I followed it exactly and the squash turned out perfectly.
Reneo Dimaculangan
[email protected]I've made this recipe several times and it's always a hit. The squash is so creamy and flavorful. I highly recommend it.
Obaid Rehmam
[email protected]This was a really good recipe. The squash was cooked perfectly and the flavors were great. I would definitely make this again.
Joshua bond
[email protected]I made this last night and it was delicious! The squash was so tender and flavorful. I will definitely be making this again.
zEyOn baba osam video's
[email protected]This was a great recipe! I followed it exactly and the squash turned out perfectly. It was so creamy and flavorful. I will definitely be making this again.