Parmesan Mashed Butternut Squash

Ingredients

• 1 butternut squash, halved, lengthwise, seeded
• 2 teaspoons extra virgin olive oil
• 4 tablespoons butter, softened
• 1/2 teaspoon kosher salt
• 1/8 teaspoon white pepper
• 1/4 cup parmigiano-reggiano cheese, grated

Directions

1. 1

   Carefully cut squash in half using a heavy blade chef?s knife. Scrape out the seeds using a spoon.

2. 2

   Rub the cut surfaces of the squash with the extra virgin olive oil.

3. 3

   Place onto a cookie sheet cut side up and roast in a 350 convection oven (or 375 conventional oven) for about 30 to 40 minutes or until the squash is easily pierced with a skewer.

4. 4

   Remove from the oven and let cool slightly at room temperature.

5. 5

   As soon as you can safely handle the squash without burning your hands, scoop out the flesh into a mixing bowl, being sure to remove any burnt bits or pieces of skin.

6. 6

   Place flesh back onto cookie sheet and put back into oven, just until hot (about 3-5 minutes).

7. 7

   Place hot squash in a mixing bowl, add remaining ingredients and mash with a potato masher or a fork to desired consistency. If you like it a little smoother, pass the squash through a food mill before mixing in remaining ingredients.