1 1/2 lb. butternut squash, peeled, seeded and cut into 1 1/2 inch cubes
1 tsp. butter or margarine (use soy or other safe replacement) 2 tbsp. chopped fresh parsley, or 1 tbsp. dried
1/4 tsp. salt
1/4 tsp. crushed, dried thyme
1/8 tsp. freshly ground black pepper, or to taste
1 tbsp. honey
In a large saucepan, bring one cup water to a boil. Add squash, cover and cook until tender, about 15 minutes. Drain well, and mash with a fork. If you prefer a puree then puree in blender or food processor. Melt 1 teaspoon butter in pan. Add squash and remaining ingredients. Cook until heated through.
*TIP: If it is too hard to run your knife through the squash, here is a tip…. Place it in the microwave for 2-3 mins, turning over after 2 min.