Turn butternut squash into a fast and easy dish thanks to diced squash and canned sweet potato
time: 20 minutes
1 kg frozen, diced butternut squash
1 can (597 mL) sweet potato, drained
¼ cup unsalted butter, plus 1 tbsp for finishing
1 tsp each vanilla extract and salt
¼ tsp ground pepper
½ tsp each cinnamon and cumin
¼ tsp cayenne pepper
¼ cup brown sugar, or to taste
Cook squash in steamer insert over boiling water for 5 minutes or until tender. Drain well and transfer to a large pot. Add sweet potatoes and mash. Over low heat, add remaining ingredients except sugar and 1 tablespoon butter; stir well.
To serve, sprinkle brown sugar and small pieces of reserved butter on top.