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Mashed Butternut Squash

Source of Recipe


From "Barefoot Contessa Family Style" by Ina Garten



List of Ingredients



• 2 medium butternut squash (4 to 5 pounds total)
  
• 6 tablespoons (¾ stick) unsalted butter, melted
  
• ¼ cup light brown sugar, packed
  
• 1 ½ teaspoons kosher salt
  
• ½ teaspoon freshly ground black pepper
  
• ¼ cup half-and-half
  






Instructions



1. Preheat the oven to 400 degrees.
   
   
2. Cut off and discard the ends of the butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into ¾-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 very tender. While roasting, turn the squash once with a spatula to be sure it cooks evenly. Don't let it brown.
   
   
3. In two batches, transfer the squash, the pan liquids, and half-and-half to the bowl of a food processor fitted with a steel blade. Pulse until the squash is coarsely puréed. It should have the consistency of mashed potatoes. To keep hot, place the purée in a bowl sitting over a pot of simmering water and stir. Season to taste and serve hot.
   
   Serves 6
   
   






Final Comments


• This can be made a few days in advance. Reheat it covered in the microwave or in a bowl over a pot of simmering water.

• If the squash is too thick, thin it with milk, orange juice, or water.