Low-Oxalate Fluffy Mashed Squash with Cheese

Ingredients

• 1 shallot, minced
• 1 onion, finely diced
• 4 T clarified butter, divided
• 3-5 cloves (or more) garlic, minced
• 1 tsp. mineral salt
• ⅛ – 1/4 tsp. cayenne pepper (opt.)
• 4 Cups drained winter squash puree (2 medium butternuts or 1 large pumpkin, baked, pureed and drained for 24 hours)
• 1/2 Cup firm plain whole milk yogurt (or full-fat sour cream)
• 4-6 ounces aged cheddar cheese, grated or chopped
• 1/2 red bell pepper (raw or roasted), diced (optional)

Directions

1. Preheat oven to 375°
2. Heat 2 tablespoons of clarified butter over medium heat in a large (2½ quart) sauce pan. Add the shallot and onion and saute for 5-10 minutes or until slightly browned
3. Reduce head, add the garlic, salt, cayenne pepper, and an additional 2 tablespoons clarified butter. Saute for 1 minute
4. In a large bowl combine onion mixture with squash, cheese and yogurt (or sour cream) using electric beaters or a large spoon. (If the sauce pan is large enough, you can just use the pan.)
5. (optional) Add the red pepper.
6. Transfer to a buttered 1½ quart casserole dish. Bake covered for 20 minutes, then uncovered for another 10-20 minutes (30-40 minutes total). The casserole should be heated through and the cheese melted. The top can brown slightly.
7. Variation: Use 6-8 ounces of feta cheese, crumbled or grated, in place of the cheddar

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