Ingredients

• 1 large butternut squash, peeled and cut into chunks
• water to cover
• salt to taste
• 3/4 (12 ounce) can evaporated milk (such as PET®)
• 1/2 cup butter
• 1 (16 ounce) package frozen corn
• 1 (16 ounce) package frozen sweet peas
• 2 cups grated Cheddar cheese
• 3 cups cooked basmati rice

Instructions

1. Place squash in a large pot and add enough water to cover; season with salt. Bring water to a boil and cook until squash is tender, about 20 minutes. Drain squash and return to pot.
2. Mash squash with a potato masher; add evaporated milk, butter, and salt and beat with an electric mixer until smooth and creamy. Stir corn, peas, and Cheddar cheese into squash mixture; cook and stir over medium-low heat until cheese is melted, about 10 minutes. Serve squash mixture over rice.