Squash - Mashed Baked Butternut Squash with Pears

By mneyhart

Ingredients

• 44 tablespoon(s) unsalted butter
• 11 vanilla bean
• 11 tablespoon(s) brown sugar
• 22 teaspoon(s) ground ginger
• Coarse salt and freshly ground black pepper
• 1large1 large (1-pound) butternut squash
• 22 Bosc or Anjou pears
• Directions
• 11 .Preheat the oven to 375 degrees F.
• 44 .Scoop flesh out of the squash and discard the skin. Place the squash and pears in a large bowl and mash with a fork or a potato masher. Stir in the remaining melted butter mixture. Season with salt and pepper, to taste, and serve warm.

Details

Preparation time 20mins
Cooking time 65mins

Preparation

Step 1

1.Preheat the oven to 375 degrees F.
2.In a small saucepan, over low heat, melt the butter. Cut the vanilla bean in half lengthwise and scrape the seeds off of each side with a paring knife. Add the seeds to the butter. Reserve the pod for another use. Whisk the brown sugar and ginger into the melted butter and remove from the heat.
3.Brush the butter mixture onto the cut sides of the squash and pears. Season with salt and pepper. Set the remaining butter mixture aside and keep it warm. Roast the squash and pears until soft, about 45 minutes to 1 hour depending on the size of the squash. The squash is cooked when a knife can be inserted easily into the flesh.
4.Scoop flesh out of the squash and discard the skin. Place the squash and pears in a large bowl and mash with a fork or a potato masher. Stir in the remaining melted butter mixture. Season with salt and pepper, to taste, and serve warm.