We love frozen, already pureed butternut squash, but we don't recommend it for this recipe because it gives the mash a soupy consistency.
This recipe goes with Chipotle Butternut Soup
Southern Living OCTOBER 2008
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.
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