Mashed Butternut Squash

I know I haven't updated in ages after promising to do so. Typical. Not that I haven't been cooking or cooking Ina dishes, or anything like that! This time I was just too lazy to document it.

But on this day, I am feeling sort of Fall-ish, even though its August. It's a chilly August day. I'm dying for some Fall! Pumpkin Spice Latte, apple fritters and scarves. FALL.

I had this butternut squash I bought, intending to make risotto with it, but instead I decided to make this mashed butternut squash recipe since it sounded so good.

Here is the mise en place:


Not too many ingredients. But note how it includes butter. Ahhh...

Squash, meet my Shun. Prepare to die.


Now, that I've dismembered my squash, it is time to roast it.... alive!!!11!!


Okay, this is a really weird, grim road I've gone down. Back to squash just being squash. Here's the roasted squash.


Now, Ina's instructions are to blitz the squash in a food processor. I'm going to do as told, but honestly, the squash is so tender that you can easily mash it with ricer, or a potato masher. I'm guessing that the food processor will make it more into a puree than a mash. I've added in the half and half and seasonings.


And here's the mash. So far so good.


Keeping it warm while I prep the rest of dinner. Man, that is really orange! What happened to the white balance on my camera? Damn my counter for making everything avocado!


The review:
Excellent. I thought the mash might be a little grainy or lumpy since it was in the processor, but it wasn't. It was really smooth and nice. You almost don't need the brown sugar since the squash itself it kind of sweet, but it does caramelize the squash and helps it to brown up. I would definitely make this again since it was easy. I could also see this becoming a really good start to a twice-baked squash recipe. So good.