Mashed Butternut Squash with Chipotle

By Judith Rae • October 24, 2010 • 2 Comments

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Author Notes: The amount of chipotle used can be varied, depending upon the tastes of the chef and expected consumers. - Judith Rae

Serves 6

Peel the butternut squash, halve, then remove the seeds.
Cut the squash into 1-inch cubes.
Steam squash until soft, about 10 minutes.
Mince chilies with some of the adobo sauce, and mash into a paste.
Scoop squash into mixing bowl and beat with chili paste, butter, salt, and pepper until smooth.
Put into buttered 2-quart baking dish and bake uncovered at 350 degrees F until hot, about 20 minutes. (Note this can be prepared a day ahead, covered, and refrigerated. Bring to room temperature before reheating.)