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Chipolte Butternut Squash Mash
From Statesboro Market2Go
<p>A spicy twist on a gorgeous autumnal gourd! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: alittlefishinthekitchen.com (Entered by Ariana Giddens)
Serves: 5
Vegetarian!
Ingredients
1 medium sized
Butternut squash
2 tablespoons
Olive oil
2 tablespoons
Brown sugar
Salt & Pepper to taste
1/3 package
Cream cheese (room temperature)
7.5 ounces
Chipolte peppers in adobo sauce
1 or 2 tablespoons
Lime juice
3 tablespoons
Fresh cilantro (chopped)
1/2 teaspoon
Salt
1/4 teaspoon
Pepper
Step by Step Instructions
- Preheat oven to 425 and line a baking sheet. Slice the squash open lengthwise and remove the seeds and pulp from within.
- Coat both halves of the squash with olive oil using a pastry brush, then season with salt, pepper, and brown sugar. Roast for 35 to 40 minutes. Allow to cool.
- Put 1 large sauced chipolte pepper, the cilantro, and the lime juice into a blender and pulse until well blended.
- Cut the cooled squash into large chunks. Place the squash in a large mixing bowl and use a potato masher to mash. Add salt, pepper, softened cream cheese, and the chipolte pepper mixture to the bowl and stir everything together.
- Reheat the mixture slightly before serving and garnish with fresh chopped cilantro.