Ingredients

3     medium butternut squash (6 to 7 pounds/3 to 3.5 kg total)
6     tablespoons (90 mL) butter, melted
1/3    cup (75 mL) packed brown sugar
Salt and pepper to taste
1/3    cup (75 mL) light cream or milk

Directions

Trim ends from squash. Peel squash, cut in half lengthwise, remove seeds, and cut squash into 3/4-inch (2 cm) cubes. Place in a large bowl.

Add melted butter, brown sugar, salt and pepper, and toss to mix well. Spread in a single layer on a rimmed baking sheet and bake in a 400°F (200°C) oven until squash is very tender, about 40 minutes, turning once. Do not brown.

In two or three batches, coarsely purée squash with its liquid and the cream or milk in a food processor. It should have the consistency of mashed potatoes; if too thick, thin with additional milk or water.

Keep hot in a double boiler or a bowl set over simmering water. Makes 9 servings.