Roasted Butternut Squash Mash

By amity

Ingredients

• 2 small butternut squash, about 2 ½ pounds total
• 3 tablespoons unsalted butter, softened
• 1/2 teaspoon Kosher salt, plus more to taste
• 1/4 teaspoon freshly ground white pepper, plus more to taste
• 1/4 cup heavy cream
• 2 teaspoons light brown sugar, or more to taste

Preparation

Step 1

Preheat the oven to 400 degrees F.
Cut the squash in half and remove the seeds using a spoon. (Discard seeds.) Brush the cut sides with some of the butter and sprinkle with the salt and pepper. Place the squash in a baking dish or rimmed baking sheet and wrap pan well with aluminum foil. Cook until squash is fork tender, 1 to 1 1/2 hours. Remove from the oven and, using a large spoon, scoop the flesh from the skin and place squash in a heatproof mixing or serving bowl. Using a potato masher, mash the squash to the desired texture. Add the remaining butter, the heavy cream, and brown sugar. Stir to combine then taste and adjust the seasoning if necessary.