Mashed Butternut Squash with Goat Cheese and Rosemary

1 1/2 pounds butternut squash, peeled and cut into cubes
3 ounces goat cheese
2 tablespoons milk
1 tablespoon fresh rosemary, minced
Kosher salt and black pepper to taste

  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.

Original Recipes visit: Mashed Butternut Squash with Goat Cheese and Rosemary @

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