This recipe adapted from The New Laurel's Kitchen is a delicious and comforting addition for a simple weekday meal of wraps.
To prepare cooked squash, cut into chunks and steam for 20 minutes, or bake at 350°F for 25 minutes. When cooked and somewhat cooled, remove peel.
Heat oil in a heavy pan and add garlic, chili powder and cumin. Stir for 1 minute, then add squash and mash into the garlic.
Add oregano and keep stirring and mashing until squash is heated through.
Recipe by, former PCC staff