Roasted winter squash adds bright color to your holiday table.
3 butternut squash
4 1/2 teaspoons olive oil
3 tablespoons butter
Freshly ground black pepper
How to Make It
Preheat oven to 400°. Halve squash lengthwise; remove seeds. Brush with oil; place, cut sides down, on a foil-lined baking sheet. Bake 45 minutes or until tender. Cool 30 minutes. Scoop out pulp; discard shells.
Melt butter in a saucepan over medium-high heat. Stir in squash; cook 6 minutes or until thoroughly heated, mashing with a wooden spoon to desired consistency. Add salt and pepper to taste.