Ingredients:
- 1 large plus 1 small Winter squash (I used a large butternut plus a small delicata and acorn) cut into 1/2" cubes
- 1/2 tsp each ground cinnamon, nutmeg, cloves
- Salt and pepper
- 1/4 - 1/3 cup mascarpone cheese
- 1 "shot" of strong coffee (I used a pumpkin spice, but plain is fine)
Directions:
Lay the squash pieces on a baking sheet and sprinkle with spices and just a little salt and pepper. Roast the squash in a 350 degree oven until tender - about 30 minutes. Let cool for a few minutes and then transfer to a bowl. Add the coffee and cheese and mix, slightly mashing the squash as you mix (I like it "chunky" - if you want it more smooth, then mash more!). Taste and adjust salt, pepper and cheese as necessary.
You can do the roasting ahead of time and then just reheat the squash in a bowl and add the cheese and coffee and adjust spices.
