Mashed Cheddar Buttercup Squash

By moddie2bert

Ingredients

• 1 buttercup squash (about 2 1/2 lbs)
• 4 ounces grated Cabot Extra Sharp Cheddar (about 1 cup)
• 1/4 cup Cabot Light or Regular Sour Cream or Cabot Plain Greek-Style Yogurt
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Preparation

Step 1

Preheat oven to 350°F. Line baking sheet with foil; oil lightly or coat with nonstick cooking spray. Cut squash in half from stem end to base and scoop out seeds from each half. Place halves cut-side-down on prepared baking sheet and press second sheet of foil down over squash. Bake until very tender, about 1 hour. Let cool slightly, then scoop flesh into large bowl. Add cheese, sour cream or yogurt, salt and pepper; blend with whisk until well combined.