1butternut squash(or about 4 cups peeled and cubed butternut squash)
1tablespoonolive oil(or avocado oil)
If you're starting with a whole butternut squash, you'll need to cut it. Here's exactly how I cut butternut squash. If you're using precut, just make sure that the cubes are fairly even. If not, cut them as needed.
Preheat the oven to 375 degrees F and line a rimming baking sheet with foil. Place the cut squash onto the prepared sheet and toss with oil. Spread into an even layer. Sprinkle with a little salt, if using. (Skip it if making for a baby.)
Bake for 25-28 minutes until just starting to turn golden brown and are soft when poked with a fork. Remove from the oven.
Place into a pie plate or bowl, and mash with a potato masher or a large fork. Season if desired and serve warm. (See the variations below!)
Store in an airtight container in the fridge for up to 5 days. Serve warm or cold, according to your preference.
Seasoning options: Add a sprinkle of salt. Add a sprinkle of salt and cinnamon. Stir in a little butter and maple syrup.
Serve this as a simple dinner side dish.
Spread a layer of mashed butternut squash onto quesadillas, tacos, or in grilled cheese.
Add a few spoonfuls to a favorite smoothie.
Blend together with plain yogurt and top with granola.