Mashed Butternut Squash

Mashed Butternut Squash

Preheat oven to 425 F

There are different methods and suggestions for peeling and cutting a butternut squash, but they are VERY hard squash and can be difficult to cut and peel. A way I have always done (which takes more time, so it's not for everyone), is to:

1) Slice off the stem

2) Cut in half from the side

3) Next, place the flat side you just cut of one piece onto the cutting board, and slice down from the top-lengthwise

4) The next piece should be the bottom and for this you will do the same, and then scoop out all the seeds, etc.

5) You should have 4 pieces that are *roughly* the same size.

6) Fill a 9x13 or bigger baking dish halfway with water. Place the squash flesh-side down in the water and bake for 20-30 minutes in a preheated oven at 400 F

7) This will soften the squash and allow you to dice it easily and remove the skins once cooled

8) Next, I drizzle olive oil over the top of the diced squash on a baking sheet.

9) Add 1-2 Tbsp fresh sage

10) season with salt and pepper

11) Add 2 peeled garlic cloves to the roasting pan

12) Bake for about 25 minutes at 400 F

13) Place in deep bowl and blend everything together with immersion blender or food processor. You can make however smooth you would like

14) Blend in cream and smoky paprika

15) Add butter on top for serving