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Butternut Squash Mash

    • Photo: William Brinson
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    Martha Stewart Living, November 2012
    • Yield Serves 7
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    Ingredients

    • 2 tablespoons extra-virgin olive oil
    • 2 large butternut squashes, trimmed, peeled, seeded, and cut into 3/4-inch chunks
    • 1 teaspoon coarse salt
    • 1 cup water
    • Pepper

    Directions

    1. Heat oil in a large pot over medium-high heat. Add squashes and salt. Cover, and cook, stirring occasionally, until partially tender, about 8 minutes (reduce heat if squash begins to brown). Add water, cover, and simmer over medium-high heat until completely tender and water has mostly evaporated, about 15 minutes. Mash with a potato masher. Season with pepper.

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