Mashed squash makes a nice side dish and it’s very easy to make if you have the time (like when you’re cooking for the week but have a spare burner.)
Start out with a nice sized butternut squash. This one weighted just under five pounds.
Peel, cut in half lengthwise, scoop out the seeds, and quarter. Steam the cut up squash for about 25 minutes or until fork tender. Note, after peeling and scooping, we have just over four pounds of squash, if you wish, you can buy it already prepped like this.
Next put into a casserole dish, this is a 2-1/2 quart size, add eight table spoons brown sugar, and mash with a potato masher or fork until smooth.
Cook for 60 minutes at 350F, covered, then remove cover and cook another 20-30 minutes until the top starts to brown a bit. From start to finish is nearly two hours but the work is minimal, and this will last nearly a week in the refrigerator. Enjoy.
