• 4 cups vegetable stock

• 1 butternut, kabocha, acorn, delicata or other winter squash diced

• 1 tablespoon olive oil

• 3 cloves garlic minced

• Salt and pepper to tasta

*Optional add-ins: low fat yogurt or sour cream, brown sugar, chopped chiles, sage

1. Dice squash and mince garlic.

2. In a pot combine stock and squash and cook all the way through. Once cooked drain squash and set aside in a bowl.

3. In a medium sized pan, heat oil and saute garlic for about 2 minutes, remove from heat.

4. Combine garlic and oil from the pan with cooked squash and any add-ins, and mash until desired consistency. Add salt and pepper to taste.

• Knife

• Cutting board

• Large bowl

• Measuring spoons

• Measuring cup

• No common allergens

• Measure ingredients

• Mash squash

• Add seasonings

• Help dice squash and mince garlic

• Help saute garlic