Friday, October 8, 2010
Rosemary Squash Faux-tatoes
4 cups mushed cooked butternut squash
3/4 cup yogurt, or sour cream or soured cream (raw cream that sat in your fridge too long)
2 heaping tsp salt
1/2 tsp garlic powder
1/2 tsp rosemary (fresh would be even better)
Mix all ingredients together and bake at 400º until warmed throughout. Probably about 20 minutes.