If you’d like the squash to be smoother, use a handheld mixer to puree it, instead of a potato masher.
Garlic Mashed Butternut Squash
SERVES
4PREP TIME
05 minCOOK TIME
20 minIngredients
2 pounds/905 g butternut squash, peeled, seeded, and cut into rough, 1-inch/2.5 cm pieces
8 garlic cloves
1 ½ teaspoons chopped fresh thyme
2 tablespoons unsalted grass-fed organic butter (optional)
Fine sea salt to taste
Freshly ground black pepper to taste
Directions
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Place the squash in a large saucepan of cold, well-salted water (1 ½ teaspoons of fine sea salt per quart/950 mL) and bring to a boil over high heat. Add the garlic, lower the heat to a simmer, and cook until the squash and garlic are very tender, about 15 minutes.
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Drain the squash and garlic and return them to the saucepan. Add the thyme and butter (if using) and mash with a potato masher to the desired consistency.
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Add salt and pepper to taste and serve hot.
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Good food brings people together.
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