BUTTERNUT SQUASH

BUTTERNUT SQUASH 3 lbs. fresh butternut squash, peeled and cubed 1/2 cup butter 1/4 cup brown sugar 2 tbsp. 100% maple syrup 2 tbsp. heavy or whipping cream 1/2 tsp. sea salt 1/2 tsp. pepper 1/4 tsp. nutmeg 2 tbsp. parsley, minced

Preheat oven to 350°F. Wash butternut or Hubbard squash, remove seeds and skins and cut into 1 inch cubes. In a large saucepan, cover with salted water and bring to a boil; reduce heat and simmer until squash is fork tender, about 20 minutes. Drain in a colander and squeeze out excess moisture in a clean towel or cheesecloth.

While the squash is still hot, in a large bowl, add remaining ingredients (except parsley) and whip at medium speed until smooth. Taste and adjust seasonings, adding salt, pepper, sugar, etc., as needed.

Butter a 3 quart baking dish. Transfer whipped squash to dish and spread evenly. Cover with foil and bake in a preheated 350°F oven for 10-15 minutes before serving.

Garnish with parsley and a pat of butter, if desired.

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