Mashed Butternut Squash

Ingredients

• 5 cups cubed butternut squash (about 2 1/2 lbs. whole butternut squash; cut into 1 1/2" cubes)
• 2 cloves garlic (peeled and halved)
• 4 tablespoons unsalted butter (softened; see notes for dairy-free options)
• 2 tablespoons olive oil (sub with milk or cream as desired for a richer texture)
• 3/4 teaspoon sea salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• fresh chives, for serving (optional)

Instructions

1. 1

   cook butternut squash: Place the cubed butternut squash and garlic in a large pot and fill with enough water to cover by an inch. Place on the stove top and cover. Cook over high heat until it comes to a boil, then remove the lid and simmer over medium heat until the squash is tender, about 10-15 minutes. Remove from heat and drain the squash well in a colander.

2. 2

   mash butternut squash: Place the squash back in the pot and add the butter and oil. Mash with a potato masher until it reaches the desired consistency, or for best results purée with an immersion blender or in a food processor until smooth.

3. 3

   Season with salt and pepper, adding more as needed, and stir in the chopped chives. Serve immediately and enjoy!