Ingredients
- 1 large butternut squash (roughly 3 pounds) peeled, deseeded, and cut into cubes
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter softened at room temperature
- 1/4 cup milk or unsweetened almond milk
- Fresh herbs like parsley or thyme for garnish, optional
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
- Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it out on the prepared baking sheet.
- Roast the squash in the oven for 40 to 50 minutes, or until the cubes are fork-tender and lightly browned but not burnt.
- Transfer the roasted squash to a large bowl, add the softened butter, and mash with a potato masher, ricer, or fork until smooth. Gradually add milk and mix well until the mash reaches your desired consistency.
- Taste and adjust seasoning if necessary. Garnish with fresh herbs if using, and serve warm.