Mashed Butternut Squash - Two Ways Recipe

Preheat the oven to 375°F. Prepare a sheet pan lined with parchment paper. Measure and prep all ingredients.

Slice the butternut squash in half. Scoop out the seeds and discard them.

Place both halves of the butternut squash on the prepared baking sheet, cut side up. Drizzle the olive oil over the butternut squash. Season with salt and pepper.

Roast the butternut squash for about 45-60 minutes, until the flesh is tender and a knife pierced through the skin easily slides in.

Scoop out the flesh of the butternut squash into the bowl of a food processor.

Add the butter and half-and-half into the bowl of the food processor.

If making a savory mashed butternut squash, add the garlic and Parmesan. Process until smooth and creamy.

Top the savory mashed butternut squash with melted butter and parsley.

If making a sweet mashed butternut squash, add the cinnamon and brown sugar. Process until smooth and creamy.

Top the sweet mashed butternut squash with maple syrup and nuts.

Serve immediately. Enjoy!