Ingredients
1.5 lb butternut squash, peeled and cut into cubes
1 TB vegetable oil
2 TB milk
1 TB rosemary, minced
3 oz goat cheese
Kosher salt & pepper
1 TB vegetable oil
2 TB milk
1 TB rosemary, minced
3 oz goat cheese
Kosher salt & pepper
Steps
10m prep time / 25m cook time
1. Toss squash in oil in large bowl until coated
2. Spread on baking sheet
3. Roast squash at 450 degrees for 10 minutes, stir. Roast another 10-15 minutes
4. Add milk, rosemary, goat cheese, salt and pepper
5. Mash with immersion blender or potato masher until it reaches the consistency you prefer
6. Taste and season with salt and pepper if needed
2. Spread on baking sheet
3. Roast squash at 450 degrees for 10 minutes, stir. Roast another 10-15 minutes
4. Add milk, rosemary, goat cheese, salt and pepper
5. Mash with immersion blender or potato masher until it reaches the consistency you prefer
6. Taste and season with salt and pepper if needed
