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10 minutes
10 minutes
20 minutes
- 1.5 pounds butternut squash, cubed
- 0.125 teaspoon black pepper
- 0.5 cup chopped toasted pecans
- 2 tablespoons pure maple syrup
- 2 ounces blue cheese crumbles
- 1 teaspoon fresh thyme leaves
- Place butternut squash in a microwave-safe dish. Season with salt and pepper, cover, and microwave until tender, about 8-10 minutes.
- Use a potato masher or fork to roughly mash. Mix in pecans, maple syrup, blue cheese crumbles, and fresh thyme leaves until well blended.
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