I love Butternut Squash! With it's beautiful pale yellow skin and deep-orange flesh that is bursting with a sweet, nutty flavor it is perfect in so many recipes. In this particular recipe it is slowly simmered in a combination of cider vinegar and soy sauce which results in a mind-blowing tangy yet sweet flavor. The squash is then partially mashed and combined with leeks, black beans and cheese- yumm! <br />I adapted this recipe from a reader submitted recipe in the Penseys Spice catalog. The original recipe used sweet potatoes, but as soon as I saw it I knew I wanted to make it with squash. I also topped the dish with salsa and cheese before baking. The result is a simple dish with a bold flavor that is sure to please.

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