1 Tbsp butter
2 tsp brown sugar
freshly grated nutmeg
- Must use a good chef’s knife to cut butternut squash:
- Cut off and discard the ends.
- Cut in half crosswise. Now you have a solid base to peel the squash.
- Place both end pieces on the thicker end and with the chef’s knife slice downward to cut off the peel.
- Next scoop out pulp and seeds from the bottom end pieces. Spoon is a clumsy tool for this, but a melon-baller works with ease. Every dollarstore will have melon-ballers.
- Next chop the squash into uniform cubes. Smaller cubes will cook faster.
- Steaming the squash will take anywhere from 12 to 20 minutes.
- [Steaming is the fastest way to cook butternut squash, even faster than in the microwave. Cutting it in half lengthwise they may be roasted, that will of course take about an hour.]
- Mash as you would for potatoes or purée in the food processor.
- Add the butter, heavy cream, brown sugar and salt to taste and give it a good stir.
- Reheat and serve hot and top with freshly grated nutmeg.
- One butternut squash makes 2 to 4 servings.