Mashed Butternut Squash with Cheddar
- Yield 4 servings
A little Cheddar cheese adds depth to mashed winter squash.
- 1 large butternut squash or 3 cups leftover mashed squash
- 1 cup (4-ounces) shredded sharp Cheddar cheese
- 1/4 cup milk
- Preheat oven to 400F. Cut squash in half lengthwise. Place halves in roasting pan, cut sides down. Add an inch of water. Bake 40 minutes, or until squash is tender. Let squash cool. With a spoon scrape squash pulp out; discard skins.
- Mash pulp with a potato masher. Add cheese and enough milk to get a creamy consistency.