Mashed Butternut Squash with Thyme

To sweeten this for children add apples

Ingredients

3 1/2 - 4 lbs. butternut squash, peeled and seeded and cut into chunks

1/2 c. vegetable broth

1/4 c. hummus mixed with 1/4 cup of almond or rice milk

5 - 6 sprigs fresh thyme, leaves stripped and stems discarded

1 Tbsp. extra virgin olive oil

Salt and freshly ground pepper to taste

3 sprigs fresh thyme for garnish

Directions

Pour the vegetable stock stock into large Sauce Pan or Stock Pot. Add the peeled squash. Cover and cook the squash on medium heat, turning occasionally with a spoon. Cook the squash until it is soft and tender. Remove the cover and continue to cook briefly until most of the moisture has evaporated.

While the squash is cooking, pour the hummus mixture into a 1 qt. Sauce Pan. Add the thyme leaves and heat the hummus over a very low heat to infuse the hummus with the thyme.

When the squash is soft and dry, turn off the heat. Add the infused hummus and mash with a potato masher. Add the olive oil, season to taste and serve.