Hubbard Squash Mash With Gorgonzola

1. 1

   Cut Hubbard squash in half lengthwise. Remove seeds. Cut halves in half lengthwise, creating four wedges. With potato peeler, peel skin off wedges. Cut wedges into three chunks.

2. 2

   In large pot with steamer insert, add 2-3 cups water and squash chunks. Steam on high heat for 45 minutes, adding 1 1/2 c. water every 15 minutes to replenish.

3. 3

   Strain cooked squash and place in large bowl. Add butter, onion, salt, black pepper, cayenne pepper, and Herbes de Provence. Using a hand-held electric mixer, blend on low speed until smooth, approximately 4 or 5 minutes. Add gorgonzola and blend until just melted. Salt to taste, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.