Ingredients
- 2 cups butternut squash
- 3 TBS extra virgin olive oil
- 1 tsp lemon juice
- 2 cloves pressed garlic
- sea salt and pepper to taste
- fresh minced ginger (optional)
- garam masala (optional)
- pinch cloves (optional)
- pinch nutmeg (optional)
- chopped fresh rosemary, sage or thyme (optional)
- crumbled feta cheese (optional)
Directions
- Cut squash in half between the neck and the bulb. Peel with a potato peeler or knife.
- Cut bulb in half and remove seeds (these are tasty cleaned and roasted). Slice into 1-inch slices, then turn and slice across the slices to make 1-inch cubes.
- Fill the bottom of the steamer with 2 inches of water.
- Steam covered for 7 minutes. Squash is done when it is tender, yet still firm enough to hold its shape.
- Transfer to a bowl. Mash with potato masher or puree in blender.
- Add remaining ingredients. Mash or mix together.
- Ginger, garam masala, cloves, and/or nutmeg give a pumpkin pie type flavor.
- Fresh herbs and/or feta cheese give a more savory flavor.
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