WICKED GOOD BUTTERNUT SQUASH Wicked Good Salt
2 medium butternut squash, (4 to 5 pounds)
6 tablespoons unsalted butter, melted
¼ cup light brown sugar, packed
2 teaspoons Wicked Good Salt
½ teaspoon fresh ground black pepper
¼ cup half-and-half
Preheat oven to 400˚F.
1. Cut off and discard the ends of the butternut squash. Peel the squash and carefully cut in half lengthwise, remove the seeds. Cut the squash into ¾ inch cubes and place on a baking sheet. Add the melted butter, brown sugar, Wicked Good Salt, and pepper. Toss all the ingredients together and spread in a single layer. Roast for 40 minutes or until the squash is very tender. While roasting, turn the squash once or twice with a spatula to be sure it cooks evenly.
2. Place cooked squash with the pan liquids and half-and-half in a large bowl. Mash to the consistency of mashed potatoes. Additional half-and-half may be added to attain the proper consistency. Serve hot.