Mashed Butternut Squash

By Mother

Golden butternut squash whips up nicely for this tasty and colorful side dish. You can make this dish several hours ahead; before serving reheat it in the oven at 325 degrees for 20 minutes

Ingredients

• 2 butternut squashes, about 4 lbs total weight halved lengthwise and seeded
• 1/2 cup fresh orange juice
• 1/2 cup half & half
• 1/2 teaspoon freshly grated nutmeg
• 6 tablespoons unsalted butter
• salt and freshly ground pepper
• SAGE OPTIONAL

Preparation

Step 1

Preheat the oven to 400 degrees lightly butter a rimed baking sheet

Place the squash halves cut side down on the prepared baking sheet. Bake until the squash is easily pierced with a fork, about 40- 50 minutes. Let cool slightly, then scoop out the flesh, discarding the peel and transfer to a large bowl. Add the orange juice, half & half nutmeg, and 2 tablespoons butter. Season to taste with salt and pepper Mash with a potato masher or beat with an electric mixer until smooth.
I add finely chopped sage to add more flavor the the squash.
Just before serving add the remaining 4 tablespoons of the butter and cook until it turns golden brown about 3 minutes. Drizzle the butter over the squash. Serve hot.