Garlic-Mashed Butternut Squash

1. 1

   Preheat the oven to 400.

2. 2

   In a bowl, toss the squash with the garlic, olive oil, rosemary and jalapeno and season with salt and pepper.

3. 3

   Spread the squash mixture on a large baking sheet, cover with foil and roast for about 45 minutes, until tender.

4. 4

   Uncover and roast until lightly browned in spots, about 45 minutes longer.

5. 5

   Discard the rosemary and mince the jalapeno.

6. 6

   Transfer the squash and jalapeno to a bowl.

7. 7

   Add the butter, season with salt and pepper and mash.

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