There’s no fussing with peeling the raw butternut squash for this tasty mash. Instead, it’s roasted whole first and then it’s easy to peel, mash, and add seasonings. See post above for adjustments for a savory version.
- 1 large (3 lbs.) butternut squash
- 2 Tbsp. butter
- 2 Tbsp. heavy cream (or substitute half and half, whole milk, or Greek yogurt)
- 1/2 tsp. salt
- 2 Tbsp. brown sugar
- 1/4 tsp. pumpkin pie spice or cinnamon
- Preheat oven to 425°F. Line a 11×13″ baking dish with aluminum foil or parchment paper.
- Put the whole butternut squash in the pan. Poke it in 5-6 places with a sharp knife.
- Roast until a knife or skewer goes in easily (test it in a few different places), about 60-80 minutes. It will be a mottled brown color and a bit shriveled on the outside.
- While wearing oven mitts, cut it in half lengthwise. Use a spoon to scoop out the seeds and stringy flesh surrounding them. Discard. Peel off the skin and discard.
- Transfer the cooked squash to a large bowl.
- Add butter, heavy cream, and salt. Mash with a potato masher or hand mixer until smooth.
- Add brown sugar and pumpkin pie spice and stir until combined. Taste and add more salt, if needed.
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