Butternut squash makes a warm, luscious addition to many a cold season menu. This recipe’s simplicity is a true celebration of this curvaceous gourd, which needs neither adornment nor company to fully capture one’s attention.
Preheat oven to 375. Cut one large squash in half lengthwise, scoop out seeds, and place face down on an oiled baking sheet. Roast until soft and golden.Carefully scoop out the pulp. Mash with ¼ cup butter or margarine and milk (dairy or vegan) to desired consistency. Season to taste with salt and pepper. A pinch of rosemary adds a great herb flavor.
Serves 4
