What are we eating now?

With winter finally making an exit and the garden still just a dream away,we are left with butternut squash to remind us of good from the garden flavors.

This became a favorite several years ago when a do-ahead recipe was needed for Thanksgiving. Now I know that holiday is long past but, in my opinion there is no better time to be thankful than the end of winter. My family is healthy with a roof over their head and all are employed in what is a difficult time for many. We are grateful.

First cut up a butternut squash in chunks big enough to handle. Do not peel but clean out seeds.Put about an inch of water in a pot add squash and bring to a boil.Lower heat and allow to cook till fork tender. Could take about 45 mins. Cool in strainer till you can handle it.

In a smaller bowl mix :

1 cup mayo

1egg

1/2 finely diced onion

tablespoon of sugar

salt and pepper to taste

Give this a good mix till thoroughly blended. I just use a fork.

When you can handle the butternut,remove the flesh from the peel. This is a lot easier than peeling the squash. Now I place it in a large bowl and mash it with a potato masher or whatever you have handy. Stir in sauce and mix well.

Sprinkle with butter and parmesan cheese and bake in oven till golden. 375 degrees 20-30 minutes. Depending on whether or not you preheat. I could eat the whole thing. It really is that good...........................said the hobbit