Goat Cheese & Rosemary Butternut Squash

Want to give your mashed potatoes a run for their money? Give this butternut squash a try.

• 2 large butternut squash, peeled, seeded and cubed
• 1/3 cup goat cheese, crumbled
• 2 tbsp butter or extra-virgin olive oil
• 1 tbsp freshly chopped chives
• 2 tsp freshly chopped rosemary
• Rosemary lemon salt, to taste
  (See Rosemary Lemon Salt recipe)
• Freshly cracked black pepper, to taste

Boil the peeled and cubed butternut squash in a large pot of salted water. When fork tender, drain the squash in a colander and return them to the pot. While the squash is still hot, add the crumbled goat cheese to the pot, along with the butter or olive oil and the chopped chives and rosemary. Mash it all together with a potato masher, and season with salt and pepper.