ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chipotle Butternut Mash

Prep time 20 mins
Cook time 18 mins
Cool time 15 mins
Yield Makes about 8 servings (4 1/2 cups)
We love frozen, already pureed butternut squash, but we don't recommend it for this recipe because it gives the mash a soupy consistency. 

Ingredients

  • 2 medium butternut squash (about 3 1/2 lb.)
  • 1/2 (8-oz.) package cream cheese, softened
  • 1 canned chipotle pepper in adobo sauce
  • 1 tablespoon fresh lime juice
  • 1 1/4 teaspoons salt
  • 1/4 cup firmly packed fresh cilantro leaves

How to Make It

  1. Cut each squash lengthwise into 4 pieces; remove and discard seeds. Bring squash and salted water to cover to a boil in a Dutch oven; cook 15 to 18 minutes or until fork-tender. Drain and let cool 15 minutes. Peel squash, and cut into large pieces.

  2. Process squash, cream cheese, and next 3 ingredients in a food processor 30 seconds to 1 minute or until smooth, stopping to scrape down sides as needed. Add cilantro, and pulse 5 to 6 times or until cilantro is chopped.

  3. Transfer squash mixture to a microwave-safe bowl. Microwave at HIGH 1 to 2 minutes or until thoroughly heated, stirring at 1-minute intervals.