BOSTON MARKET BUTTERNUT SQUASH

Here’s a technique for making flavorful butternut squash that’s crazy easy. Most of your time will be spent cutting the squash into 1-inch cubes so that you can steam it. Use a sharp peeler to remove the tough skin, then skip on over to the chopping block (but please, no skipping with a sharp knife). You can alternately use a microwave to cook the squash whole (see Tidbits), although I prefer the texture from good old-fashioned steaming. After the squash is cooked, mash it up, mix in the other ingredients, and you’ve got a great side that fits right in with many meals, especially spicy dishes. Since this squash comes in varying sizes, you may want to start with just ¼ teaspoon of salt, give it a taste, then add more to suit you and your buds.

1. Cut the squash into quarters. Remove the seeds and slice off the skin, then chop the squash into 1-inch cubes. Put the squash in a steamer rack in a large saucepan over boiling water and cover. Steam for 30 minutes, or until the squash is tender.
2. When the squash has cooked, use a potato masher to mash the squash until smooth in a large bowl. Add the remaining ingredients and continue mashing until everything is mixed in. Let the squash sit for at least 10 minutes so that the flavors can mingle. Reheat in the microwave for a minute or so before serving.
• MAKES 4 SERVINGS.
Tidbits
If you want to cook the squash in the microwave, poke several deep slices in the whole squash with a paring knife. Microwave the squash on high for 20 minutes, or until you see all of the tough outer skin change color. The entire surface of the squash should be tender. Let it cool for 15 minutes, then slice it in half and scoop out the seeds with an ice-cream scoop. Toss those, then scoop the good stuff into a bowl and proceed with the recipe from step #2.