This squash-based version of carb-laden mashed potatoes is ready to take over as a holiday side dish must-have. The browned butter may seem like a high-flying feat, but it’s a cinch to make, and its nutty, toasty deliciousness takes any kind of mash to a whole new level.
Chef’s tip: Many supermarkets now sell packages of chopped butternut. You can roast these as a recipe shortcut.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 large butternut squash </li>
<li> oil, for roasting</li>
<li>¼ tsp salt, plus pinch for roasting </li>
<li>3 tbsp unsalted butter</li>
<li>¼ tsp cinnamon </li>
<li>1 tbsp maple syrup (optional)</li>
<li>3 tbsp sliced pecans</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Heat oven to 400°. Slice ½ inch off bottom and top of squash, then slice in half lengthwise. Scoop out seeds; brush flesh with oil and sprinkle on pinch of salt. Place squash, cut-side down, on a baking sheet and roast until a knife can easily pierce flesh, about 45 minutes.</li>
<li>Heat butter in a heavy-bottomed (and preferably light-colored) saucepan over low heat until melted. Raise heat to medium and cook butter, stirring and scraping the bottom often with a rubber spatula, until it foams and smells nutty and the color turns golden-brown. Do not let butter turn a dark brown, which means it has burned. Take pan off heat and immediately transfer butter and any browned solids to a heat-proof bowl to cool.</li>
<li>Scrape flesh of squash into a bowl and add browned butter, cinnamon, and ¼ tsp salt. Mash together.</li>
<li>Place squash in serving dish and drizzle on maple syrup, if desired, and scatter on pecans.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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