1 butternut squash
1 tablespoon olive oil
1/4 cup melted butter , or ghee
salt and pepper , to taste


1.Preheat your oven to 400 degrees Farenheit.
2.Cut the squash in half. Using a sharp knife, cut off the ends by 1/4 to 1/2 inch, slice it in half lengthwise, and scoop out the seeds with a spoon.
3.Brush olive oil onto the cut side of the squash. Use about 1 tablespoon of oil and brush evenly.
4.Season with salt, pepper, and any other seasoning you'd like.
5.Roast the halves. Place the squash cut side down on a baking sheet and roast for about 40-45 minutes. The cut edge should just start to caramelize
6.Take the butternut squash out of the oven and let it cool. Then scoop out the insides into a mixing bowl.
7.Mash the butternut squash with a hand masher or electric beater.
8.Then, pour the butter into the mixture and continue mixing until creamy. Season with salt and pepper.
9.Scoop the mashed butternut squash into a bowl and garnish with rosemary or other herbs.

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