Monday, 10 February 2020

Apple Butter Mashed Squash

This is more something to do with left-over squash than a recipe to make from scratch, but given the size of most squash, leftovers are not exactly unheard of.

I hope you can find squash at this time of year. I can still get lots just by walking into the laundry room, but you may have to go to a farmers market if you don't grow your own. By now they are a little starchier and less sweet than they would have been in the fall, so a touch of apple butter helps bring that back. You may wish to apply it with a slightly heavier hand than I did. At any rate, you scale the ingredients to the amount of cooked squash you have. Baked, boiled, or steamed; just make sure it is well mashed. 

1 to 2 servings per cup
15 minutes prep time not including first cooking the squash

1 cup cooked mashed squash
1 tbsp butter
1 tbsp apple butter
1/4 tsp salt
freshly ground black pepper
a few gratings of nutmeg OR 1/8 teaspoon gr cinnamon

Put the squash in a saucepan with the remaining ingredients and heat until steaming hot. Stir, from frequently to just about constantly, to prevent it from catching.

Aaaaand serve it.

Wait; that's it?

Yes. Yes, it is.

Ha ha! Last year it was Butternut Squash Stuffed with Wild Rice & Mushrooms and I said the exact same things about finding squash at this time of year. 

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