Mashed Butternut Squash

How to Make Mashed Butternut Squash

1. Preheat the oven to 350°F.
2. In a small bowl mix together Campbell’s® Chicken Broth, 3 tablespoons of maple syrup, and grated ginger and set aside.
3. Place cut or diced squash in a 10” x 14” baking dish and drizzle with olive oil and coriander. Pour chicken broth mixture on top and add the minced garlic and sage. Bake the butternut squash and broth mixture covered for 50 min or until tender and soft.
4. 5 min before removing your squash add the chickpeas into the baking dish and warm through.
5. Once squash is ready and well roasted, remove sage leaves and place squash and chickpeas in a food processor and blend. Adjust salt to taste and add ground black pepper if desired.
6. In a medium size skillet cook chopped bacon until crisp. Add bacon to the mash along with 2 tbs of bacon fat.