Roasted Mashed Butternut Squash - butternut

Method

• Preheat oven to 400°F.
• Line a large baking sheet with parchment paper. Set aside.
• Trim top stem from squash. Use a sharp, heavy knife to cut squash in half lengthwise. Remove membranes and seeds with a spoon and discard.
• Place squash cut-side up on baking sheet. Place a tablespoon of butter in each squash cavity, followed by a tablespoon each of maple syrup and heavy cream. Sprinkle pumpkin pie spice over squash, if using.
• Carefully transfer baking sheet to middle rack of oven.
• Roast squash until necks are extremely fork-tender, 70-85 minutes.
• Check to see that squash is done. Remove from oven or add time as needed. Allow squash to rest until cool enough to handle, 10 minutes.
• Use a spoon to scoop flesh of squash and maple butter into a large mixing bowl. Discard skins. With a potato masher or large fork, mash squash until smooth. Season with salt and black pepper. Serve immediately.