Mashed Butternut Squash
Below is another one of my favorite Butternut Squash recipes. I use mashed butternut squash in place of mashed potatoes all the time. This item is an elegant side dish that goes well with roasted chicken.
2 medium butternut squash (4 to 5 pounds total)
6 tablespoons (3/4 stick) unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup half and half
Preheat the oven to 400 degrees.
Cut off and discard the ends of the butternut squash. Peel the squash, cut in half length wise and remove the seeds. Cut the squash into 3/4 inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt and pepper. Toss all the ingredients together and spread in a single layer. Roast for 40 minutes, or until the squash is fork tender. While roasting, turn the squash once with a spatula to be sure it cooks evenly. Don’t let it brown. Place ingredients including pan liquids and half and half in bowl of a mixer, using the wire whip attachment mix on medium speed. Squash should have consistency of mashed potatoes.