UPDATED! See below!
I love butternut squash, but don't think I've ever mashed it before. Aside from being exceedingly simple, it has a lovely flavor -- particularly if you enhance it with salt, pepper, and butter.
It's also very good for you: 1 cup of squash cubes has only 60 calories and no fat (of course, adding butter changes all of that...) plus it provides 50-percent of the daily allotment of Vitamin C and 220-percent of the daily allotment for vitamin A.
Plus, the color is gorgeous; it livens up any entree you serve it with.
Mashed Butternut Squash
1 butternut squash, peeled and cubed
butter to taste
salt and pepper
In large saucepan of boiling salted water, cook squash for 20 minutes or until tender. Drain and return to pot. Mash with butter, salt and pepper. Serves 4.
UPDATE: Jenny's mom (whom I don't want to name because I don't think she wanted her name published) recommends roasting the squash instead of boiling it. Just slice it in half, scoop out the seeds and "place squash in ungreased baking dish,131/2x9x2 inches. Season cut sides with salt and pepper;dot with butter or margarine. Pour water into dish to 1/4-inch depth; cover with aluminum foil. Bake in 400 degree oven 30 minutes or until tender."
From there you can scoop out the now-soft flesh, mash and add butter, salt and pepper.
Thanks Jenny's Mom!!!