A classic holiday side dish, this squash can be made a day ahead and reheated easily.
- 2 pounds whole fresh squash, you can use butternut, acorn, hubbard or a mix
- 2 tablespoons butter
- salt and pepper to taste
Preheat oven to 350 degrees Fahrenheit. Cut squash in half and remove seeds by scraping out with a large spoon. Make sure you scrape all the stringy stuff behind the seeds. In a large roasting pan, place squash cut side down. Pour a little water in the pan to keep the squash from drying out or burning. Roast uncovered for about an hour or until squash is tender. Add more water during cooking if needed.
Let squash cool enough to handle. Scrape squash out of the skins into a bowl. Mash with a fork or a potato masher. Stir in butter, salt and pepper. Serve immediately. If squash has cooled too much or if you made a day ahead. Reheat in a medium saucepan over medium heat. Don’t microwave, it tends to get watery when nuked.