- 1 butternut squash
- 1 Tablespoon of extra virgin olive oil
- ½ teaspoon salt
- 1/8 teaspoon of fresh ground pepper
- 2 Tablespoons of butter
- 1-2 Tablespoons of dark brown sugar
- Salt Flakes, fresh ground black pepper and brown sugar for garnish
Preheat oven to 350 degrees
Prep squash for roasting:
Trim off top of squash and cut squash in half, lengthwise. Place on an aluminum lined cookie sheet, cut side up. Drizzle with oil and sprinkle with a few pinches of salt and pepper and place in oven. Roast for about 45 minutes to an hour. To check for doneness, insert a fork all the way through effortlessly.
Remove from oven and let squash cool. Scoop out squash and place in a bowl with butter, rest of salt and pepper and whip with an electric beater, on high speed, until well combined.
Place mixture in sauce pot and warm through and then divide squash mixture into 2 separate serving bowls.
1st bowl – savory – adjust seasoning, salt, pepper and butter and stir. Before serving, top with a small pinch of salt flakes and fresh ground pepper.
2nd bowl – sweet – adjust seasoning, salt, pepper, butter and add brown sugar, and stir. Before serving, top with a small pinch of brown sugar, salt flakes and fresh ground pepper.