Mashed Butternut Squash

Ingredients:

• 3 pounds butternut squash, halved and seeded
• 2 tablespoons extra virgin olive oil
• 2 medium yellow onions, diced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon white wine vinegar

Directions:

Preheat oven to 375°F. Coat a baking sheet with olive oil cooking spray. Place squash cut-side down on the prepared pan. Bake until the flesh is very tender, about 45 to 55 minutes. Meanwhile, heat olive oil in a large skillet over high heat. Add onions and salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce heat to medium-low; cook, stirring frequently, until the onions are golden brown and very soft, about 15 minutes more. Stir in white wine vinegar and ground black pepper, and cook a few more minutes. Remove from heat, cover and keep warm. When the squash is cool enough to handle, scrape the flesh into the skillet. Return to medium-low heat and mash, stirring to incorporate the onions.

Makes 12 servings
Serving Size: about 1/2 cup