A sweet twist on butternut squash. This is a dense, sweet dish that even kids will eat.
Servings: 4Prep Time: 10 minutes Cook Time: 25 minutes
1 butternut squash
2 tablespoons butter
1/4 cup brown sugar (more or less depending on your taste)
1/3 cup sweetened condensed milk
Preheat the oven to 400 degrees.
Cut the squash in half and scoop out seeds (retain seeds for roasting just like you do for pumpkin seeds if you wish).
Put the halves on a baking sheet (flesh side up) and dot with butter and sprinkle with brown sugar. Bake for approximately 25 minutes or until soft.
Scoop the still warm flesh from the peel and put it in a mixing bowl. Add sweetened condensed milk and mash with a potato masher or mix using an electric mixer.
- Low-Fat–bake without butter and use fat free milk in place of sweetened condensed milk.
- Nutty Casserole–put mixture in casserole dish and add walnuts or pecans to the top. Bake at 350 for 10 minutes or until nuts are warm.
- Sugar-Free–skip the brown sugar and substitute regular milk for sweetened condensed.
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