Makes: 4 Servings

INGREDIENTS:

● ½ butternut or honeynut squash
● ¼ cup butter divided, melted
● 1 tbsp brown sugar optional
● ⅛ tsp pumpkin pie spice or cinnamon
● salt & pepper to taste
● ¼ cup heavy cream

DIRECTIONS:

Preheat oven to 350°F or 325F convection mode. Cut squash in half lengthwise and scoop out the seeds. Lightly brush the squash with melted butter (reserve the rest for mashing). Sprinkle with spices and brown sugar if using. Place on a baking sheet cut side up and bake 1 hour or until very tender. Scoop out the flesh and place in a large bowl. With a hand masher or an electric mixer on low, mix until smooth. Pour in cream and melted butter to taste. Season with salt & pepper. Should be slightly thick and not run.