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Mashed Butternut Squash with Goat Cheese and Rosemary

From Statesboro Market2Go

<p>Goat cheese and fresh rosemary and richness and a slight piney flavor to mashed butternut squash. A great alternative to potatoes!</p>
Source: Recipe Runner (Entered by Market Manager)
Serves: 4

1 1/2 lbs butternut squash, peeled and cut into cubes
3 oz goat cheese
2 tbsp milk
1 tbsp fresh rosemary, finely minced
salt and pepper to taste

Step by Step Instructions
  1. Bring a large pot of water to a boil.
  2. Once boiling add in a big pinch of salt and the cubed butternut squash.
  3. Cook the butternut squash until soft, about 10-15 minutes depending how big your cubes are.
  4. Drain the water out of the pot and add in the goat cheese, milk, rosemary, salt and pepper.
  5. Mash with a potato masher or immersion blender/stick until desired mashed consistency is reached.
  6. Taste and add more salt and pepper if needed.