Mashed Butternut Squash with Chipotle

By Judith Rae
October 24, 2010
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Mashed Butternut Squash with Chipotle

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

Serves: 6

  • 2 medium butternut squash
  • 2 canned chipotle chilies in adobo sauce
  • 3 tablespoons butter, softened
  • Salt and pepper to taste
  1. Peel the butternut squash, halve, then remove the seeds.
  2. Cut the squash into 1-inch cubes.
  3. Steam squash until soft, about 10 minutes.
  4. Mince chilies with some of the adobo sauce, and mash into a paste.
  5. Scoop squash into mixing bowl and beat with chili paste, butter, salt, and pepper until smooth.
  6. 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.)

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