We still had one of the two butternut squashes left that my sister-in-law had given me. I wanted to do something simple. So I thought a mash would be in order.
Mashed Butternut Squash Recipe:
1. bake it: cut it in half, clean out the seeds, put it on a baking sheet, and bake at 400 for about 40 minutes.
2. scoop it: scoop out the insides and put it in a bowl.
3. mash it: use a spoon to mash the potatoes with the normal kinds of things you would use for mashed potatoes (I used some butter, sour cream, milk, salt, and pepper). And that’s it. I told you it would be simple.
4. eat it: we had this with some pork loin chops. It was good. The squash was a little bit chunky and a little bit like a puree, so it wasn’t exactly like a mashed potato. But it was different in a good way. I would’t normally think to pair mashed potatoes with a pork chop. But the squash has a sweetness and an autumn-ness to it that seems to go really well with pork.