Ingredients:

  • 1.36kg butternut squash, peeled and cubed
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 tbsp unsalted butter, softened
  • 1/4 cup heavy cream
  • 1 tbsp maple syrup
  • 1/4 tsp ground nutmeg

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the cubed butternut squash with olive oil, salt, and pepper in a large bowl until evenly coated.
  3. Spread the squash cubes in a single layer on the baking sheet, ensuring they are not crowded to prevent steaming.
  4. Roast for 30–40 minutes, tossing once halfway through, until edges are mahogany-colored and caramelized and centers are soft.
  5. Transfer hot roasted squash to a bowl and add softened butter and maple syrup.
  6. Mash with a potato masher for rustic texture or pulse in a food processor for a smooth finish.
  7. Slowly stream in the heavy cream while stirring until the texture is velvety and glossy.
  8. Stir in the ground nutmeg and adjust salt to taste.