Mashed Cinnamon Butternut Squash

Name: Mashed Cinnamon Butternut Squash
Yield: serves 4
Ingredients: 1 butternut squash, peeled and cut into 1-inch cubes; 2 tablespoons extra-virgin olive oil; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground ginger, or 1 teaspoon grated fresh ginger; Sea salt; 1/4 teaspoon maple syrup; 1/8 teaspoon freshly grated nutmeg

December 9, 2011

To the uninitiated, winter squash can be a bamboozling vegetable. Sure, it tastes delicious, but being so hard and often so funny-looking, it’s a bit intimidating whole. The first time I got one home, I felt like I was working with a tree stump. How was I going to get to all of that delicious flesh in the middle? Machete? Chainsaw? Actually, a good sharp chef’s knife is all you need, and if you don’t want to go there, most supermarkets now sell precut squash. I don’t mind the work, because of the wonderful reward—a succulent, sweet, yum-alicious treasure that, when pureed and roasted, tastes like candy. Really! If you’ve ever worked with a pumpkin, taking on squash isn’t all that different. Only there’s no trick here, just treat. (Personally, I’m a fan of cutting squash in half lengthwise then prebaking it so I can easily scoop out the middle, but that’s just me.)

Recipe notes

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