Mashed Butternut Squash

Total time: 25 minutes
    Butternut squash, onions and sage, fried to a golden brown... A simple preparation for this savory fall vegetable.  Finish with a bit of fresh pepper and sea salt.

 Ingredients:

• 12oz (360gr) butternut squash about 1/3 average size squash
• 4 tbs crème fraiche
• black pepper, salt, optional

 Instructions:

• Cut squash into 1/2 inch cubes. 
• Put into a steamer basket over boiling water and steam for 10 - 15 minutes, or until tender.  (Stick a fork in a piece).  If you crowd your steamer it may take a few minutes longer. 
• When done, remove, put into a bowl, add 2 tbs crème fraiche and mash. 
• Spoon into a bowl, make a well and add remaining 2 tbs crème fraiche. 
• Add salt and pepper if using.

Note:  To clean butternut squash first peel it, using a potato/vegetable peeler.  If it's large (typically) cut it in half between the 'neck' and 'bowl' ends.  Then cut those in half the 'long' way.  Scoop the seeds out of the round end and discard.  I use the neck end for uniform pieces and the bowl end for soups and smaller pieces.