Roy’s Light Mashed Butternut Squash

4 servings 1 Better Balance Bite/Blue Point

Calories 120 Fat 4.4g Sat. Fat 1.1g Protein 1.9g Carbs 27.8g Fiber 6.6g Sugars 4.1g

Ingredients

· Cooking spray, optional

· 1 butternut squash, 3-4 lbs, peeled, seeded, and cubed

· 4 Tbsp light butter, divided

· 2 Tbsp brown sugar replacement or sugar-free maple syrup

· 1/2 tsp pumpkin pie spice or cinnamon

· 1/2 tsp salt

· 1/4 tsp pepper

· 1/4 cup almond milk

Directions

1. Preheat your oven to 400°F (200°C). Coat a baking sheet with cooking spray or line it with parchment paper.

2. In a small bowl, melt 1 Tbsp light butter, about 30 seconds in the microwave. Mix in the sugar replacement or syrup, the spice or cinnamon, salt, and pepper.

3. In a large bowl, place the cubed squash. Pour the flavored melted butter over the cubes and toss to coat them evenly.

4. Spread the buttered cubed squash in a single layer on the prepared baking sheet.

5. Roast the squash in the preheated oven for about 25-35 minutes. Stir or flip the cubes halfway through the roasting time to ensure even cooking. Exact cooking time can vary based on the size of your cubes and your oven's performance, so check for doneness by piercing a cube in the center of the baking sheet with a fork or a knife. The squash should be tender and easily pierced when it's ready.

6. In a large pot or Dutch oven, heat the remaining butter and almond milk. Once warmed, turn off the heat and add the cooked squash. Using a potato masher, electric mixer, or immersion blender, mash the squash and combine well with the almond milk and melted butter. Taste for seasoning and add more salt and pepper if necessary. Serve hot.

Notes

· You can “mash” this in a food processor also. Pulse the cooked squash about 30 seconds, then add in the heated butter and almond milk (which can be heated in the microwave) and process another 30 seconds or so until it reaches the desired consistency.

· To make things easier, buy already peeled and diced butternut squash or frozen butternut squash. You’ll want about 40 oz.

· Make-Ahead: Prepare the squash up to 3 days ahead without the butter and almond milk added. Heat the butter and almond milk in a large pot or Dutch oven, add the squash and heat through, stirring to combine the almond milk and butter.