We love frozen, already pureed butternut squash, but we don't recommend it for this recipe because it gives the mash a soupy consistency.
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
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.
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.
Transfer squash mixture to a microwave-safe bowl. Microwave at HIGH 1 to 2 minutes or until thoroughly heated, stirring at 1-minute intervals.
Very good; I would personally try peeling the squash beforehand with a vegetable peeler as I find that to be easier than handling mushy squash. It took a little over 20 minutes for my squash to get to fork tender. Be careful with the chipotle-- a little goes a long way! Also, make sure to put the squash into the food processor a little at a time to ensure it processes evenly.