Butternut Squash Puree
ready in 1 hr 45 min.
Preheat the oven to 400º F.
Cut the squash in half lengthwise and scoop out the seeds using a spoon. Brush the cut sides with some of the butter and sprinkle with the salt and pepper. Place the squash in a baking dish or rimmed baking sheet and wrap pan tightly with aluminum foil. Cook until squash is fork tender, about 60 to 90 minutes.
Remove squash from oven and, using a large spoon, scoop the flesh from the skin and place squash in a heatproof mixing or serving bowl. Using a potato masher, mash the squash to the desired consistency. Add the remaining butter, heavy cream, cinnamon and brown sugar and stir to combine. Taste and adjust the seasoning as necessary.