Ingredients
- 1 butternut squash
- 2 tablespoons (30 ml) butter (or to taste)
- 1/2 cup (125 mL) apple juice (or to taste)
- Salt to taste
- Pepper to taste
- 1 pinch ground cinnamon
- 1 pinch ground nutmeg
Steps
- Cut squash in half, remove seeds and boil in salted water for 20 to 25 minutes or until it is tender and separates well.
- Drain squash and let cool slightly before handling. Be careful because it will be very hot.
- Peel and discard squash skin. Puree or mash squash flesh.
- Add remaining ingredients and mix well.
- Reheat gently before serving.
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Note:
Ideal as a replacement for the eternal mashed potatoes! Delicious as an accompaniment to pork chops or other pork-based meals.
