Chipotle Butternut Mash

1. 1

   Cut each squash lengthwise into 4 pieces; remove and discard seeds. Bring squash and salted water to cover to a boil in a Dutch oven; cook 15 to 18 minutes or until fork-tender. Drain and let cool 15 minutes. Peel squash, and cut into large pieces.

2. 2

   Process squash, cream cheese, and next 3 ingredients in a food processor 30 seconds to 1 minute or until smooth, stopping to scrape down sides as needed. Add cilantro, and pulse 5 to 6 times or until cilantro is chopped.

3. 3

   Transfer squash mixture to a microwave-safe bowl. Microwave at HIGH 1 to 2 minutes or until thoroughly heated, stirring at 1-minute intervals.

* Per serving · 4 servings · Values may vary.

No additional tips available.