1 1/2 pounds butternut squash, peeled, halved, seeded and cubed
2 ounces aged white Cheddar cheese, coarsely shredded
1/2 teaspoon dried sage, crushed
1 tablespoon maple syrup
2 slices thick-cut bacon, cooked and chopped
In covered medium saucepan, cook squash in boiling water for 15 minutes or until tender. Drain and return to saucepan.
Using potato masher, mash drained squash. Stir in cheese, sage and syrup. Sprinkle bacon on squash in individual bowls before serving.
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