Roasted Butternut Squash

1. 1

   Cut the squash lengthwise. Do not remove the seads. lay cut sides up on a cookie sheet with sides or a jelly roll pan. Put 1/4 inch of water in the pan.

2. 2

   Bake at 350 degrees for 90 minutes or until tender enough to scoop out of the skin.

3. 3

   Disgard seeds after baking.

4. 4

   Scoop flesh out of the skin and put into a mixing bowl.

5. 5

   Add butter and whip as you would mashed potatoes.

6. 6

   Salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.