I added the potato (starch) to absorb some of the moisture from the squash. Family devoured it!!!

Serves 5 - well over 1 cup each - 2pts

A healthier, lower point alternative to mashed potatoes

1 butternut squash, halved and seeds scraped

1 largish-ish Russet potato

2 tbsp of lite margarine spread, I use Imperial 27%

¼ cup of plain unsweetened almond milk

1 tsp olive oil

Rosemary, salt & pepper.

Drizzle & spread 1 tsp of olive oil over squash, season with crushed rosemary, salt & pepper, just sprinkle over top, no measurement. Peel potato and wrap in PAM spray tinfoil. I did not and it took a little longer to bake, don’t know what I was thinking. Flip squash upside down on baking sheet.

Bake at 425 degrees for 45 minutes or until soft. Once cool enough to handle, scrape squash from skin (you can peel before roasting, if you prefer) Add squash and potato to a large bowl, mash with potato masher, add butter and milk and mash until incorporated. Salt & pepper to taste.