Goat Cheese And Rosemary Mashed Butternut Squash
by Merle O'Neal • featured in Butternut Squash 4 Ways
Inspired by reciperunner.com
Ingredients
for 8 servings
-
1 ½ lb butternut squash, peeled, seeds removed, and cubed (680 g) -
3 oz goat cheese (85 g) -
2 tablespoons milk -
1 tablespoon fresh rosemary, minced - salt, to taste
- black pepper, to taste
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Preparation
- Add butternut squash to large pot of boiling water. Cook until fork-tender, 10-15 minutes.
- Drain the squash in a colander and add back to the pot.
- Add in the goat cheese, milk, rosemary, salt, and pepper. Mash until desired consistency is reached.
- Enjoy!
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Tips
-
cookiesandmilk
If you don’t have goat cheese at the moment, feel free to add other soft cheese, works as well!
2018-07-13T10:30:02Z Helpful (2) -
kiracleer
Didn’t have any rosemary so I used parsley and oregano and it turned out great!
2018-11-26T01:25:51Z Helpful (1) -
Sue Trendell
So easy to do. Works well with grated mature cheddar if you don’t have goats cheese. I didn’t add rosemary or milk as I didn’t have any, but instead I added butter and marjoram 😋. Finish the dish with fried chunky red onion and leeks for that added flavour explosion. Perfect accompaniment to chicken.
2018-10-19T18:03:07Z Helpful (1) -
cannabiseu
I added a bit of yogurt for tang and acidity along with some Korean pepper powder for spice. I’m surprised the flavours worked well together and made the dish a little more flavourful
2018-09-08T15:24:24Z Helpful (1)
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