Mashed Butternut Squash And Ricotta

1. 1

   Cut squash in half and roast (with seeds in) face down in a baking dish at 425 degrees until soft (approximately 40 minutes)

2. 2

   Remove seeds (can be reserved for roasting) and scoop squash from skin.

3. 3

   Add all remaining ingredients and using either a fork or an immersion blender (depending on preferred texture) combine or smooth or slightly chunky.

4. 4

   Reheat in oven until hot. If desired add enough brown sugar over the top to cover and broil until carmelized.

* Per serving · 4 servings · Values may vary.

No additional tips available.