Monday, November 21, 2016

Butternut Squash and Goat CheeseMash

·         1 1/2 pounds butternut squash, peeled and cut into cubes
·         3 ounces goat cheese
·         2 tablespoons milk
·         1 tablespoon fresh rosemary, minced
·         Kosher salt and black pepper to taste
1.      Bring a large pot of water to a boil.
2.      Once boiling add in a big pinch of salt and the cubed butternut squash.
3.      Cook the butternut squash until soft, about 10-15 minutes depending how big your cubes are.
4.      Drain the water out of the pot and add in the goat cheese, milk, rosemary, salt and pepper.
5.      Mash with a potato masher or immersion blender/stick until desired mashed consistency is reached.

6.      Taste and add more salt and pepper if needed.

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