Fluffy Mashed Squash with Cheese

True comfort food is popular with guests, and excellent at Thanksgiving and other special occasions.  This dish is an excellent replacement for mashed potatoes. A half cup of mashed potatoes will likely have at least 50 mg of oxalate.  A half cup of this dish will have only 5-10 mg.  Bake and drain the squash a day or more before you assemble this dish.  It is worth the effort.

1 shallot, minced
1 onion, finely diced
4 T clarified butter, divided
3-5 cloves (or more) garlic, minced
1 tsp. mineral salt
⅛ – ¼ tsp. cayenne pepper (opt.)
4 Cups drained winter squash puree (2 medium butternuts or 1 large pumpkin, baked, pureed and drained for 24 hours)
½ Cup firm plain whole milk yogurt (or full-fat sour cream)
4-6 ounces aged cheddar cheese, grated or chopped
½ red bell pepper (raw or roasted), diced (optional)

Instructions

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

Fresh out of the oven: fluffy mashed squash.