Quick Honey Ginger Squash
3 cups frozen cubed squash
2 tbsps. Butter Olive Oil
3 tbsps. Honey-Ginger Balsamic (You could substitute Honey Pepper Balsamic)
¼ tsp. each salt & ginger
pinch each of nutmeg & pepper
In saucepan, bring small amount of water to boil and add squash. Reduce heat to simmer and cook for 6 minutes or until tender. Drain.
Mash squash and beat in Butter Olive Oil, Honey Ginger Balsamic, salt, ginger, nutmeg and pepper. Mix well and serve.
If you have more time to use fresh squash, you can peel, cube and adjust cooking time if required.
Prep: 5 minutes
Cook: 6 minutes
Makes: 4 servings