If you’re the type of person who counts down to Thanksgiving as you dream of your grandma’s sweet potato casserole, this recipe is bound to turn your dreams into a reality. Instead of waiting for the holiday to enjoy your favorite fall dish, make a lighter version at home with seasonal butternut squash. (Bonus: this recipe is dorm-room friendly)
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 5 (servings will vary based on the size of the squash)
1 butternut squash
Cinnamon to taste
Optional: a fistful of marshmallows
1. Peel the skin off of the butternut squash, and cut it in half lengthwise (consider this your “arms workout” for the day).
2. Using a spoon, remove the seeds from the inside of the squash and place on a microwave-safe plate. Microwave on high for 10 minutes. If you prefer a roasted flavor, feel free to roast the squash on a piece of tinfoil in a 400°F oven for about 40 minutes, but for those in a dorm, the microwave works just fine.
3. Allow the squash to cool and cut it into chunks.
4. Put the squash chunks into a food processor or high tech blender, and process until no chunks remain. If you don’t have a food processor or blender, the squash can be mashed by hand with a fork.
5. Add cinnamon and mix well.
6. If adding marshmallows, arrange on top of the mashed squash and either microwave or place the mash back into the oven in an oven-safe dish until the marshmallows have melted.