Mashed Butternut Squash
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Appears in Cook's Country October/November 2013
Winter squash is often wet and stringy. Was this dish a hopeless cause?
WHY THIS RECIPE WORKS
To avoid watery, stringy mashed squash, we cube the squash to cut through the tough fibers, and then we roast it in a hot oven to concentrate the flavor and evaporate the moisture. Sautéed onions and garlic provide a savory backbone, while ...
