Ingredients:

  • 2 medium butternut squash (about 2 pounds / 900 grams total)
  • 2 tablespoons (30 grams) unsalted butter
  • ½ teaspoon salt (2.5 grams)
  • ¼ teaspoon black pepper (1 gram)
  • ½ teaspoon ground nutmeg (2 grams)
  • 3 tablespoons (45 grams) unsalted butter for sage butter
  • 8-10 fresh sage leaves, chopped
  • 1 clove garlic, minced (optional)

Instructions:

  1. Cut the butternut squash in half lengthwise and scoop out the seeds.
  2. Place the squash halves cut-side down in a pot of boiling water.
  3. Boil until fork-tender, about 20-25 minutes. Drain and let cool slightly.
  4. Scoop the flesh out of the skin and place in a mixing bowl.
  5. Add butter, salt, pepper, and nutmeg. Mash until smooth and creamy.
  6. In a saucepan, melt butter over medium heat.
  7. Add chopped sage and garlic (if using), cooking until the butter is golden and the sage is fragrant.
  8. Fold sage butter into the mashed squash. Adjust seasoning as needed.