Whipped Butternut Squash
Butternut Squash (local if you can!!)
Butter
Half and half
Nutmeg
Red pepper flakes
kosher salt
Black pepper
Preheat the oven to 350. Line a baking sheet with foil or parchment. Cut the squash in half lengthwise. Place cut side down, and place in the oven. Add hot water until the squash is submerged in water half way up. Bake about an hour or until a sharp knife comes clean. Remove from pan and cool. Remove seeds and remove flesh from peel. Add butter, salt, pepper, a bit of nutmeg, pinch of pepper flakes and a bit of half and half to taste. Stir with a large spoon, potato masher or mixer. When squash is the consistency you like pour into serving dish and serve right away or keep warm.
