- 1 large butternut squash (about 5 pounds), peeled and cubed
- 1 tablespoon butter
- 2 tablespoons honey
- 2 teaspoons dried parsley flakes
- 1/2 teaspoon salt
- 1/8 teaspoon dried thyme
- 1/8 teaspoon coarsely ground pepper
In a large saucepan, bring 1 in. of water to a boil. Add squash; cover and cook for 10-15 minutes or until tender. Drain. Mash squash with the remaining ingredients.
Recipe adapted from Taste of Home October/November 2010, p89. Originally listed as Honey-Thyme Butternut Squash.