Step 1 of 8
Roasted Mashed Butternut Squash
Preheat the oven to 400°F.
Tools
Step 2 of 8
Roasted Mashed Butternut Squash
Line a large baking sheet with parchment paper. Set aside.
Tools
Step 3 of 8
Roasted Mashed Butternut Squash
Trim the top stem from squash. Use a sharp, heavy knife to cut the squash in half lengthwise. Remove membranes and seeds with a spoon and discard.
Tools
Step 4 of 8
Roasted Mashed Butternut Squash
Place the squash cut-side up on the prepared baking sheet. Place a tablespoon of butter in each squash cavity, followed by a tablespoon each of maple syrup and heavy cream. Sprinkle the pumpkin pie spice over squash, if using.
Tools
Step 5 of 8
Roasted Mashed Butternut Squash
Roast the squash on middle rack of oven until necks are extremely fork tender, 70-85 minutes.
Tools
Step 6 of 8
Roasted Mashed Butternut Squash
Check to see that squash is done. Remove from oven or add time as needed. Allow squash to rest until cool enough to handle, about 10 minutes.
Tools
Step 7 of 8
Roasted Mashed Butternut Squash
Use a spoon to scoop the flesh of squash and maple butter into a large mixing bowl. Discard the skins. With a potato masher or large fork, mash squash until smooth. Season with the salt and black pepper.
Tools
Step 8 of 8
Roasted Mashed Butternut Squash
Serve immediately.