Mashed Butternut Squash and Shiitake Mushroom Gravy

Ingredients

Mashed Butternut Squash:

• 20 oz frozen WOODSTOCK Butternut Squash
• 3 tablespoons butter (vegan or regular)
• 3 tablespoons heavy cream (vegan or regular)
• ½ teaspoon salt
• ¼ teaspoon black pepper

Shiitake Gravy:

• 1 1/2 tablespoon butter (vegan or regular)
• 1/3 cup finely diced yellow onion or shallot
• 1 cup frozen, finely chopped WOODSTOCK Shiitake Mushrooms
• 1 tablespoon all-purpose flour
• 1 teaspoon fresh thyme, finely minced
• ½-¾ tsp kosher salt
• ¼ tsp black pepper
• 1 ½ cups vegetable broth
• 1 teaspoon white wine vinegar
•  

Directions

1. Squash: Bring 1 cup of water to a boil with a pinch of salt. Once boiling, add in the squash, stir well and simmer for 5 minutes, until softened. Drain and return to the pot. Mash well, then stir in butter, cream, salt and pepper.
2. Gravy: Heat butter in a saucepan over medium heat. Add onion and sauté until softened (3-5 minutes). 
3. Add the mushrooms and continue cooking for 1-2 minutes. Stir in the flour, thyme, salt and pepper, letting it cook for 1 minute.
4. Whisk in the vegetable broth and vinegar until no lumps remain. Reduce heat and simmer for for 15-20 minutes, stirring occasionally, until thickened and slightly reduced. 
5. Serve over the mashed butternut squash and enjoy!