Ingredients:
1/2 lb small winter squash, such as hubbard or butternut
2 tablespoons unsalted butter, room temperature
1 pinch freshly grated nutmeg
salt and pepper
Directions:
Pierce the squash in several spots with a fork or skewer.
Place on a microwave-safe plate and place in the microwave; cook on High until squash is soft, about 8 minutes.
Alternatively, you can do this in the oven: poke it as above, and roast at 400F for about 45 minutes.
Cut cooked squash in half, scoop out and discard seeds, then scoop all the flesh into a mixing bowl.
Add the butter and nutmeg, and mash well.
Taste; add salt and pepper if desired; serve.
A wee bit of cream can also be added when mashing, if you’re feeling decadent.
Servings: 2
Time preparation: 5 min.
Time total: 13 min.