2 large butternut squash, peeled, seeded and cut into ¾ inch cubes
8 tablespoons melted unsalted butter
¼ cup brown sugar
1½ tsp. Kosher salt
¼ tsp. black pepper
¼ cup heavy cream
Instructions
Preheat oven to 400F.
In a large bowl (or 2!) toss squash with butter, sugar, salt and pepper. Spread on 2 rimmed baking sheets.
Roast for 25 minutes or until softened but not browned, stirring once halfway through.
Working in batches, transfer squash and any juices to a food processor and puree until smooth. Stir in cream and season with more salt and pepper if needed.
This can be made a couple days ahead. Just reheat before serving.
Recipe by white plate blank slate at https://whiteplateblankslate.com/mashed-butternut-squash/