Savory Squash
A dish — butternut squash and butter carry it.
contains dairy
Ingredients
US
Metric
- 1 Butternut Squash
- 1/2 Stick of butter
- Salt, to taste
- St. Augur Blue Cheese
- Chives
Make it lactose-friendly
- 1/2 Stick of butter → plant butter, ghee (mostly lactose-free), or olive oil
- St. Augur Blue Cheese → lactose-free or aged hard cheese (naturally lower lactose)
Steps
- Peel Butternut squash and discard both ends. Cut in half lengthwise, scoop and discard seeds. Cut in half lengthwise again.
- Place face down on greased baking sheet. Rotate to roast the other face after 20 minutes, Check at 45 mins with a toothpick for softness.
- Cut up into 2 inch chunks and toss into stand mixer. Mix on high and add a half stick of butter and salt to taste. Stir in half of the St. Augur blue cheese.
- Pour into casserole dish. Stir in any extra blue cheese to taste or crumble on top. Lower oven to 300 and bake the mashed squash for 15 minutes.
- Garnish with chopped chives on top.
Nutrition (estimated, per serving)
| Calories | 441 |
|---|---|
| Protein | 0.5 g |
| Fat | 49.9 g |
| Carbs | 0.0 g |
| Fiber | 0.0 g |
| Sodium | 7 mg |
Source
based.cooking (community recipes, public domain) — unlicense