Monday, November 4, 2013

Mashed Butternut Squash

I'm feeling inspired this week to incorporate more seasonal produce in my diet.  This is a great article form CNN on power foods for fall, including seasonal squash, brussels sprouts, cauliflower, sweet potatoes and more.

Butternut squash is really like a less-sweet first cousin of the pumpkin. I love using this mashed squash as ravioli filling (with brown butter and sage), or on its own as a festive fall side.  This can be made in a snap with the help of pre-cut squash you can find in most stores these days.

* 32 oz butternut squashed, cut into one inch cubes
* 1/2 yellow onion, diced
* 2 tbsp. olive oil
* salt, pepper
* 2 tbsp. Parmesan cheese
* 1/4 tsp. ground cumin
* 1/4 tsp. garlic powder
* 1/4 tsp. cinnamon

Preheat oven to 375.  Combine squash and onion on a baking sheet, drizzle with olive oil and a season with salt and pepper.  Roast for 30 minutes, or until the squash is fork tender.  Add the squash mixture to a mixing bowl and add Parmesan, cumin, garlic powder, and cinnamon.  Stir well to combine, then use an immersion blender (or regular blender, in batches) to puree until you reach the consistency of mashed potatoes.  Enjoy!

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