If you have been looking at your butternut squash from last week on your counter, turn it into an awesome side dish! You can make it sweet or savory.

1 Medium Butternut Squash
1 1/2 T Olive Oil
1 T Maple Syrup

Add-ins (pick and choose a few, get creative):
Sea Salt (to taste, I used about 1/2 tsp. Pink Salt)
Pepper (to taste, freshly ground is good, 1/2-1 tsp.)
Cayenne Pepper (1/8 tsp. or to taste)
1/4 liquid of choice (I used almond milk, coconut milk is good too or half and half for a more savory version try homemade veggie broth or chicken/turkey broth)
2 T butter or coconut oil
2 T Maple Syrup
2 T Shredded Parmesan (more savory)
1 tsp. freshly grated ginger

Garnishes:
Ground or freshly grated nutmeg
2 T chopped Parsley

Directions:

Preheat oven to 375 degrees, cut the squash in half lengthwise and brush the tops with olive oil and 1 T maple syrup. This will give you a nice carmelized, roasted squash. Roast for about 1 hour on a cookie sheet lined with parchment paper (for easy cleanup). You can test by inserting a sharp knife into the flesh, it should be soft and give way easily.

Roasted Butternut Squash

Scoop out the flesh into a mixing bowl, I used beaters to fluff it up like mashed potatoes but you can use a hand masher to combine your choice of ingredients.

Serve like you would mashed cauliflower or potatoes.