I love every kind of potato there is, but every now and then I like to try something new. There’s always those close cousins that get ignored like butternut squash. Since squash is in season, I decided to try preparing it in a different way. This would also be great as a replacement in sweet potato casserole or in a standard potato hash. This made a great side to baked chicken and sautéed greens and is easy to prepare ahead. You can always change up the chicken with different seasonings if you want to make enough for the week. Check out the recipe below.
Mashed Rosemary Butternut Squash
1 medium butternut squash (~2 cups)
1 cup of water
1 tbsp. olive oil
1 tbsp. fresh rosemary
½ tbsp. balsamic vinegar
Salt and pepper to taste
1. Preheat oven to 350 degrees and add water to an oven safe baking pan.
2. Cut the Squash in half and roast for 1 hour or until tender (fork should go in easy).
3. Let cool for 20 minutes, then scoop out and discard seeded center. Using a spoon, scoop out squash and add to a bowl. If the skin is too soft for scooping, peel each half with a knife.
4. Mash squash until smooth and add remaining ingredients. Mix well. Salt and pepper to taste.