Serves 4
1 medium size butternut squash
1/2 cup brown sugar
1/2 vegan gluten free butter (Earth Balance)
1/8 tsp cinnamon (optional)
Peel the squash and discard pulp and seeds. Cut squash into 1″ cubes. Boil until tender with fork (approx. 20-25 minutes). Drain and mash the squash. Blend in the brown sugar, butter and cinnamon. Enjoy!