Total time: 1 hour.
1 butternut squash
1/4 cup to 1/2 cup butter, softened
1/4 cup brown sugar (or to taste)
1 tsp salt (or to taste)
Preheat oven to 375F.
Wash your squash well. Cut in half lengthwise (from stem to stern). Scoop out the seeds and the darkest orange stringy bits, discard or save for toasting.
Lay squash halves face down on a lightly greased baking sheet.
Bake stems pointed to the back of the oven for 45-60 minutes or until a fork pressed into the flesh near the stem slides in easily.
Let cool 15 minutes on baking sheet before attempting to scoop flesh. Place 1/4 cup butter and brown sugar in a large mixing bowl. CAUTION! HOT!! : Scoop the flesh from the squash onto the butter (to melt it). If you can help it, try not to touch the squash with your hands (ouch).
Sprinkle salt on top and beat entire mix with a potato smasher or fork until smooth. This is where I might add more butter, if it’s not smoothing out like mashed potatoes.
Where everyone else is eating leftover turkey and pie, I’m eating the squash. I like to sprinkle mine with black pepper and call it dessert.. or breakfast, or snack.. or…