Mashed Butternut Squash

Preheat the oven to 400°F (200°C).

Cut off and discard the ends of the butternut squash. Peel the squash, cut them in half lengthwise and remove the seeds. Cut the squash into 3/4-inch (2-cm) cubes and place them on a baking sheet. Add the melted butter, brown sugar, 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 with a spatula to be sure it cooks evenly. Don’t let it brown.

In two batches, transfer the squash, the pan liquids and the half-and-half to the bowl of a food processor fitted with a steel blade. Pulse until the squash is coarsely pureed. It should have the consistency of mashed potatoes. To keep hot, place the puree in a bowl sitting over a pot of simmering water and stir. Season to taste and serve hot. Serves 6.

NOTE: This can be made a few days in advance. Reheat it, covered, in the microwave or in a bowl over a pot of simmering water.

If the squash is too thick, thin it with milk, orange juice or water.

Reprinted from Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family. Copyright © 2002 by Ina Garten. Photographs copyright © 2002 Maura McEvoy. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House.