mashed butternut squash

based on the recipe from Barefoot Contessa Family Style (2002)

6 servings

Preheat oven to 400 degrees F.

Place on baking sheet:

2 medium butternut squash (4-5 pounds total), cut into 0.75-1 inch cubes

Combine:

6 tablespoons butter, melted

0.25 cup light brown sugar, packed

1.5 teaspoons salt

0.5 teaspoon ground black pepper

Toss with the squash and spread in a single layer.

Roast for 30-40 minutes, until squash is tender.

Turn once with spatula for even cooking.

In food processor or blender, add:

0.25 cup half-and-half

Also add the squash and pan liquids. May have to do this in two batches.

Coarsely puree to consistency of mashed potatoes.

If it is too thick, can be thinned with milk, orange juice, or water.

Can be made a few days in advance and reheated in the microwave.