Ancho-Cinnamon Butternut Squash

By: Marge Perry & David Bonom

  • Yield:

    4 Servings

  • Cuisine:


  • Course:

    Side Dish


1 1/4 pounds butternut squash chunks
3 tablespoons unsalted butter, melted
1/2 teaspoon ground ancho chile
1/8 teaspoon ground cinnamon
1/2 teaspoon salt


  1. Combine the butternut squash in a Farberware Neat Nest 2-Quart Nonstick Saucepan with enough cold water to cover by 2-inches. Bring to a boil over medium heat and cook until the squash is easily pierced with the tip of a knife, about 8-10 minutes. Drain the squash and transfer to a bowl.
  2. Add the butter, ancho chile, cinnamon and salt to the squash. Beat with an electric mixer on medium until smooth, about 1-2 minutes.


Ancho-Cinnamon Butternut Squash

The perfect fall-time side is created perfectly using only a few ingredients and one Neat Nest pot.

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