Butternut Squash

By linda1949

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 large butternut squash, trimmed, peeled, seeded and cut into 3/4" chunks
• 1 teaspoon coarse salt
• 1 cup water
• Pepper to taste

Details

Servings 7

Preparation

Step 1

Heat 2 tablespoons extra-virgin olive oil in a large pot over medium-high heat. Add the cubed squash and 1 teaspoon coarse salt. Cover and cook, stirring occasionally, until partially tender, about 8 minutes (reduce heat if squash begins to brown). Add water, cover, and simmer over medium-high heat until completely tender and water has mostly evaporated, about 15 minutes. Mash with a potato masher. Season with pepper.