Winter Squash

Winter Squash

(I have used a couple of different kinds of winter squash, but I prefer butternut.)

Butternut squash, *peeled, seeded and cooked until fork tender.
Butter (I’m guessing here, but maybe ¼ cup to about 2 lbs squash?)
Brown sugar (1/2 cup to 2 lbs? Start light, you can always add more but you can’t take it back out)
Salt to taste (not much, maybe a ¼ to ½ tsp to 2 lbs? It shouldn’t taste salty. The salt should enliven the flavor of the squash.)

Drain squash well if boiling it in water. Mash just as you would with potatoes using a masher or an electric mixer. Add soft (or melted) butter, mix in well. Add brown sugar and salt. Mix in well and taste to correct seasonings. That’s it! So easy.

*Big hint #1: I ALWAYS use rubber gloves to peel and cut butternut squash. Aside from keeping your hands from turning orange, the squash leaves a film on your hands that you literally need to peel off skin to remove. Yikes. I buy the medical ones at Costco or Sam’s. They come in boxes of 500 and I go through at least 1000 a year. They are great for working with raw meat too. I peel the squash with a knife since you need to peel quite a bit off to have just the tender orange squash.)