Hubbard Squash Mash With Gorgonzola

• 1 4-lb. Hubbard squash
• 1/2 c. butter
• 1/2 c. yellow onion, finely minced
• 5 t. sea salt
• 1 T. coarsely ground black pepper
• 1 t. cayenne pepper
• 1 t. Herbes de Provence
• 2/3 c. crumbled gorgonzola

1. Cut Hubbard squash in half lengthwise. Remove seeds. Cut halves in half lengthwise, creating four wedges. With potato peeler, peel skin off wedges. Cut wedges into three chunks.
2. In large pot with steamer insert, add 2-3 cups water and squash chunks. Steam on high heat for 45 minutes, adding 1 1/2 c. water every 15 minutes to replenish.
3. Strain cooked squash and place in large bowl. Add butter, onion, salt, black pepper, cayenne pepper, and Herbes de Provence. Using a hand-held electric mixer, blend on low speed until smooth, approximately 4 or 5 minutes. Add gorgonzola and blend until just melted. Salt to taste, and serve.

squash, butter, yellow onion, salt, ground black pepper, cayenne pepper, crumbled gorgonzola

Taken from www.epicurious.com/recipes/member/views/hubbard-squash-mash-with-gorgonzola-1208978 (may not work)