Prep time: 5 minutes
Roasting time: 30 minutes or so
I loved the taste after roasting, so that’s where I stopped, but I did add her mashing for you, just in case….
Update: Instead of brown sugar, try drizzling some maple syrup and add 1 tbsp fresh thyme leaves or 1 tsp dried
1 butternut squash (2 lb/1 kg)
½ stick of unsalted butter, melted
¼ cup brown sugar, packed
1 tsp kosher salt
½ tsp freshly ground black pepper
¼ cup half & half cream (this is for step two, so needless to say, I didn’t use it)
1. Preheat oven to 400°F/200°C
2. Cut off ends, peel, cut squash in half lengthwise and remove seeds. Dice in ½“ cubes and, in a bowl, toss with brown sugar, melted butter, salt & pepper.
3. Spread in a single layer on a lipped cookie sheet and roast for 30 minutes or until squash is tender. Turn once after 15 minutes or so. (This is where I stopped)
4. Transfer squash, pan liquids and cream to a food processor with a steel blade and pulse until coarsely chopped. It should have the consistency of mashed potatoes.