Prep the squash: Peel the butternut squash and chop the flesh. You can simply chop around the seeds as a short cut.
Add the squash to the boiling water. Boil until the squash is soft, easily pierced with a fork. This will take about 25 minutes.
Drain the squash when it has cooked to a nice soft texture. Put the drained squash back into the pan, and immediately and the butter and milk. Mash the squash and stir with a sturdy spoon.
Stir in the remaining ingredients – add the garlic powder, sage, soy sauce, Parmesan cheese and salt. Stir to combine thoroughly. Serve immediately, or cover to keep warm on the stove as you finish other parts of the meal.
You can use already prepared butternut squash as a shortcut in this recipe. However, don’t by the fresh peeled and chopped butternut squash too far in advance (i.e. more than a day or two in advance). I find it doesn’t keep long once peeled.
This recipe can easily be doubled — and leftovers can be used in other tasty recipes. Stay tuned!
Keywords: butternut squash, Thanksgiving side dish recipes