Whipped Butternut Squash



1 large butternut squash (approximately 3lbs.)

2 teaspoons extra virgin olive oil

½ teaspoon salt

½ cup half and half or whole milk

2 tablespoons melted butter

½ teaspoon smoked paprika

¼ teaspoon dried thyme

⅛ teaspoon cayenne pepper (optional)


Preheat the oven to 425 degrees.  Line a baking sheet with foil.


Wash the squash and pat it dry with paper towels.  Using a sharp knife, cut the squash in half lengthwise. Using a spoon, scoop out the seeds.


Rub the cut sides of the squash with the extra virgin olive oil and sprinkle with salt. Place cut side down on the baking sheet. Roast for 45 minutes or until the squash is fork tender.


Remove the squash from the oven and allow it to cool enough to handle.  Scoop the flesh out of the squash and place into a large mixing bowl.


Add milk, butter, smoked paprika, thyme and cayenne pepper if you are using it.  Use an electric hand mixer or potato masher to make the mixture smooth. Serve hot.


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