We have a new side dish in our house that is easier to cook than rice, even tastier than potatoes and lower in calories than sweet potatoes. I picked up a few butternut squashes and I normally just look at them for a week or two while I figure out what to do with them. This year I found the fastest solution that practically cooks itself while I am out for a run. The kids love its sweetness, the weather calls for its warmth and my comfort food craving needs the softness delivered by this dead easy dish. For all the fancy, peel and boil, toss or bake recipes that turn simple into fuss, this one will stay in my roster as a lifesaver for a good long time.

Check it out…

Butternut Baked and Mashed

Serves 6

1 whole butternut squash

1 tablespoon butter

1/2 teaspoon garlic powder

¼ teaspoon cinnamon

Salt and pepper to taste

Chop squash in half and remove the seeds (I like to bake these in butter separately and serve as a snack, yum!) Lay squash cut side down on a baking sheet and bake at 400F for about an hour or until soft.

Scoop into a large bowl and stir in remaining ingredients. Mash with a puree wand or potato masher.

Beyond: Any leftovers can be thinned out with some low sodium vegetable broth and turned into soup!