Creamy Butternut Pumpkin (Squash) mash

You will need:
1 medium butternut squash
250g ricotta cheese
1/2 clove garlic crushed
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon coarsely ground black pepper
2 tablespoons grated parmesan cheese

Method:

1. Cut pumpkin in half lengthways. Place in a baking tray, skin in contact with the tray - flesh exposed.
2. Bake at 180oC for about an hour - until nice and soft when a fork is inserted in the thickest part.
3. Scoop out the seeds and discard.
   
4. Scoop the flesh out and place in the bowl of a food processor with the remaining ingredients. Process until smooth and all all combined.
5. Serve with roasts, grilled meats and fish.
6. Alternately: allow to cool, stir through some cream fresh, sprinkle with sesame seeds and serve as a dip with toasted French bread stick.
   

(If you do not have a food processor - use a potato masher or electric hand beaters - makes them nice and creamy)