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Recipe courtesy of Food Network Kitchen
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Butternut Squash Mash
Total:
45 min
Active:
5 min
Level:
Easy
Total:
45 min
Active:
5 min
Level:
Easy

Directions

Halve 1 large unpeeled butternut squash (about 3 pounds) and cut into thick wedges, discarding the seeds. Toss with olive oil and roast at 400 degrees F until soft, 35 to 45 minutes. Remove the skin. Puree the squash with 3 tablespoons butter; season with salt. Warm a few tablespoons of maple syrup with a pinch of cayenne pepper; drizzle over the mash.

Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

Photograph by Sam Kaplan

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