Parmesan Mashed Butternut Squash

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 1 butternut squash, halved, lengthwise, seeded
• 2 teaspoons extra virgin olive oil
• 4 tablespoons butter, softened
• 1/2 teaspoon kosher salt
• 1/8 teaspoon pepper
• 1/4 cup parmigiano-reggiano cheese, grated

Recipe

• 1 carefully cut squash in half using a heavy blade chef?s knife. scrape out the seeds using a spoon.
• 2 rub the cut surfaces of the squash with the extra virgin olive oil.
• 3 place onto a cookie sheet cut side up and roast in a 350 convection oven (or 375 conventional oven) for about 30 to 40 minutes or until the squash is easily pierced with a skewer.
• 4 remove from the oven and let cool slightly at room temperature.
• 5 as soon as you can safely handle the squash without burning your hands, scoop out the flesh into a mixing bowl, being sure to remove any burnt bits or pieces of skin.
• 6 place flesh back onto cookie sheet and put back into oven, just until hot (about 3-5 minutes).
• 7 place hot squash in a mixing bowl, add remaining ingredients and mash with a potato masher or a fork to desired consistency. if you like it a little smoother, pass the squash through a food mill before mixing in remaining ingredients.