Roasted Butternut Squash Mash
Give the Potatoes a Break
Preheat the oven to 400 degrees F.
Cut the squash in half and remove the seeds using a spoon. (Discard seeds.) Brush the cut sides with some of the butter and sprinkle with the salt and pepper. Place the squash in a baking dish or rimmed baking sheet and wrap pan well with aluminum foil. Cook until squash is fork tender, 1 to 1 1/2 hours. Remove from the oven and, using a large spoon, scoop the flesh from the skin and place squash in a heatproof mixing or serving bowl. Using a potato masher, mash the squash to the desired texture. Add the remaining butter, the heavy cream, and brown sugar. Stir to combine then taste and adjust the seasoning if necessary.
Food styled by Karen Pickus