Cheesy Mashed Squash

Ingredients

2 butternut squash
2 tbsp extra virgin olive oil, divided
freshly ground salt and pepper
2 tbsp butter
2 garlic cloves, minced
1 tsp herbs de provence
1/2 cup grated parmesan cheese

Directions

Preheat oven to 425ºF. Halve the squash lengthwise and scoop out and discard the pulp and seeds. Transfer, cut side up, to a sheet pan lined with foil. Drizzle with half of the olive oil and season with salt and pepper. Then place the cut side down. Roast 25-35 minutes, or until lightly browned and tender when pierced, then remove from oven. While the squash is roasting, melt butter in a medium pot. Once melted, add garlic and sauté for 1-3 minutes, or until fragrant and lightly browned. Add the herbs, stir, and turn off heat. When the squash is cool enough to handle, use a spoon to scoop out the roasted squash into the pan with the butter mixture and discard the skins. Turn the pot to medium-low heat, add the cheese and a drizzle of olive oil. Using a fork or potato masher, mash until thoroughly combined and warm. Season with salt and pepper to taste, then serve.

Ellena's Notes

Natalie went on a carb-detox after summer this year and she felt fantastic! It inspired me to look for new ways to incorporate non-starch items into my diet, but that are absolutely delicious! This recipe came across my desk and I thought it would be perfect for Thanksgiving to replace mashed potatoes. And boy was I right! This is so so so good! To give it a little zing, I am going to add gorgonzola cheese during the Holidays.

This recipe pairs perfectly with our Toast to Best Friends White Blend, Merlot, or Mike’s Reserve Red. With the gorgonzola, I think it will be delicious with Riesling as well!