Serves 4
1 large butternut squash (about 2 pounds)
about 1 Tbl extra-virgin olive oil
2 Tbl butter (1/4 stick), melted
2 tsp dark brown sugar
kosher salt & freshly ground black pepper, to taste
Preheat the oven to 350°F.
Cut the butternut squash in half lengthwise, scoop out the seeds, drizzle the insides with olive oil and sprinkle with a good pinch of salt and a few grinds of pepper. Place cut side-down on a parchment-lined baking sheet. Cover tightly with foil, and roast until completely tender, about an hour to an hour and a half, depending on the size of your squash. Remove from the oven, and when cool enough to handle, scoop out the tender flesh and discard the skins.
Place the butternut flesh in the bowl of an electric food processor, and process until very smooth. Add the melted butter and brown sugar and pulse to combine. Taste and season as needed with salt and pepper, then pulse again to combine. Serve hot.
The butternut puree can be made up to 2 day ahead, then re-warmed over medium-low heat in a covered sauce pot. Add about 2 tablespoons water to the puree, and stir occasionally as it re-heats.
