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Mashed Butternut Squash with Goat Cheese and Rosemary

Danae
  • 2018 minutes
  • Serves 4 to 6

INGREDIENTS

1 1/2 lb

butternut squash, peeled and cut into cubes

3 oz

goat cheese

2 tbsp

milk

1 tbsp

fresh rosemary, minced

Kosher salt and black pepper