Thursday, September 16, 2010

Mashed Butternut Squash

I tried a new recipe last night using the following ingredients (I'm sorry, slacked in the picture taking of this experimental recipe):

1 butternut squash, cubed in relatively even sizes
2 Tbsp butter
2 fresh sprigs of thyme, leaves stripped off stalk
4-5 fresh sage leaves, minced
1 Tbsp orange juice
1/2  tsp minced roasted garlic
1-2 Tbsp extra virgin olive oil
milk (although it would have been the pictured buttermilk if it wasn't sour)
1/2 Tbsp herb cream cheese
1 tsp each, cinnamon and nutmeg, optional
salt and pepper, to taste

1) Heat oil in small sauce pan, add garlic, sage, thyme and butter.  Once butter is melted and all are stirred together, remove from heat.

2) Pour butter mixture over squash and stir to ensure all squash is coated.
3) Lay squash on flat cooking sheet and bake in the oven at 350 degrees for 15-20min. or until squash is fork-tender.
4) Once baked through transfer to a bowl.  Pour in a Tbsp. of OJ, 2 Tbsp milk and add cream cheese (and optional cinnamon and nutmeg).   Mash all together with a masher.
- If you like creamy, add more milk.

Enjoy it with maple bacon wrapped scallops like we did and be satisfied the rest of the night.

Cheers! Beck


Shay said...

I had to google to make sure you were talking about pumpkin! Mr. P might like this. Filing it away for future reference.

Kirsten's Cooking said...
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