Ingredients
2 tablespoons extra-virgin olive oil
2 large butternut squashes, trimmed, peeled, seeded, and cut into 3/4-inch chunks
1 teaspoon coarse salt
Pepper
Preparation
Heat oil in a large pot over medium-high heat. Add squashes and salt. Cover, and cook, stirring occasionally, until partially tender, about 8 minutes (reduce heat if squash begins to brown). Add 1 cup water, cover, and simmer over medium-high heat until completely tender and water has mostly evaporated, about 15 minutes. Mash with a potato masher. Season with pepper.
