Roasted Mashed Butternut Squash

1. 1

   Preheat oven to 400u00b0F.

2. 2

   Line a large baking sheet with parchment paper. Set aside.

3. 3

   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.

4. 4

   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.

5. 5

   Carefully transfer baking sheet to middle rack of oven.

6. 6

   Roast squash until necks are extremely fork-tender, 70-85 minutes.

7. 7

   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.

8. 8

   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.

No additional tips available.