- 1 butternut squash*, cut in half lengthwise
- 2 1/2 tablespoons butter, divided
- Fresh ground black pepper
- 2 teaspoons packed dark brown sugar
- 1 tablespoon heavy cream
- 1/4 teaspoon ground cinnamon
- 1 fresh clove garlic, finely minced
- 1/2 teaspoon 100% pure maple syrup (so snobby)
- Preheat oven to 400°.
- Place the squash halves face up on a baking sheet. Sprinkle with salt, pepper, and dark brown sugar. Take a pat of butter and break it into pieces and put on 1 half of the squash. Repeat another pat of butter on the other half.
- Roast squash for approximately 30-45 minutes. Squash is done when you can easily poke the tip of a knife through it. It should feel soft and not give the knife any resistance.
- Let squash cool to the touch and then scoop out the squash away from the skin with a large spoon. You can mash it at this point or you can store it in a plastic container in the fridge until the next day.
- Microwave the squash until hot.
- Add 1 1/2 tablespoons butter, cream, cinnamon, maple syrup, garlic, and 1/2 teaspoon salt. Mix together with an electric hand mixer or hand mash together until creamy. Add additional salt or butter to taste.
- Store up to 2 days in refrigerator.
*The squash I used for this recipe was about 1.5 lbs. If you use a larger squash, increase the other ingredients as necessary, otherwise the recipe might taste too bland.
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