Maple Nut Mashed Rhubarb Squash
|Hubbard squash||3 Pound|
|Boiling water||3 Cup (48 tbs) (Adjust Quantity As Needed)|
|Butter||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Maple syrup||2⁄3 Cup (10.67 tbs)|
|Freshly ground pepper||To Taste|
|Ground ginger||1⁄4 Teaspoon|
|Chopped toasted pecans/Walnuts||1⁄2 Cup (8 tbs)|
Cut the squash into pieces, remove the seeds and the fibers and peel it.
Cook the squash in boiling water to cover in a covered saucepan for 15 to 20 minutes or until very tender.
Drain and mash as you would potatoes.
Return to the saucepan and beat in the butter, maple syrup, salt, pepper and ginger.
Turn into a hot serving dish and sprinkle with the nuts.