Butternut Squash

Butternut squash is an amazing vegetable that I discovered by accident. I was looking for banana squash, which was called for in a recipe. Unable to find it (and not knowing quite what a banana squash was), I picked up a butternut squash to substitute. And I fell in love. It is sweet and buttery, much like sweet potatoes, but lighter and easier to digest. Serve with a green vegetable.

Butternut squash
Butter
Salt and Pepper to taste
Cinnamon for garnish 

Cut the squash in rounds (or quarters, when rounds are too difficult to slice) and scoop out the seeds.
Place in casserole dish and bake at 350 for 30-60 minutes, depending on the size of the squash, or steam until soft, about 15 minutes.
Carefully remove skin and place squash flesh into a serving bowl.
Mash with potato masher and add butter, salt, and pepper to taste.
Sprinkle cinnamon on top.