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SERVES:
4-6 as a side

INGREDIENTS:

• 1 large butternut squash


• 2 Tbs butter


• Approx. 2-3 Tbs light brown sugar


• Salt and pepper to taste

PROCEDURE:

Use a knife to carefully cut the top and bottom off of the squash and then cut it in half crosswise right where the neck meets the rounder part.

You can use a peeler to peel both sides but I think it's easier to use a knife to peel the neck part, keeping the wider flat cut side on the cutting board as you do it.

Go ahead and use a peeler to peel the round part then cut it in half and use a spoon to scoop out the seeds.

Then cut each half of that in half again and thinly slice those pieces crosswise into thin slices.

Cut the neck in half from top to bottom and thinly cut that crosswise into slices the same thickness as the other slices.

Be careful as you are slicing the squash because it is pretty slippery and then put it into a large, heavy bottomed soup pot and add enough water to come about half way up the squash, turn the heat to high and put a tightly fitting lid on top.

Once the water starts to boil, turn the heat down a little bit and obviously the thinner the squash is cut the faster it will cook and, when it is nice and soft, drain it really well and put it back into the same pot.

Leave the heat on medium to medium low underneath that pot and use a masher to mash the squash, stirring it around once in a while and letting it dry out for a few minutes....and then add a couple of Tbs of butter, a little sprinkling of light brown sugar and salt and pepper to taste and, once that is all mixed in, it's good to go!

HINTS:

Buy more expensive pre-peeled and sliced butternut squash instead, just make sure that the pieces are cut into similar thicknesses so that they cook in the same amount of time.