Active Time
30 MIN
Total Time
2 HR
Yield
Serves : 6

How to Make It

Step 1    

Preheat the oven to 400°. In a bowl, toss the squash with the garlic, olive oil, rosemary and jalapeño and season with salt and pepper. Spread the squash mixture on a large baking sheet, cover with foil and roast for about 45 minutes, until tender. Uncover and roast until lightly browned in spots, about 45 minutes longer.

Step 2    

Discard the rosemary and mince the jalapeño. Transfer the squash and jalapeño to a bowl. Add the butter, season with salt and pepper and mash.

Make Ahead

The mashed squash can be refrigerated for up to 2 days.

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