Roasting butternut squash brings out its inherent sweetness by lightly caramelizing it. I’ve served the roasted squash as is with a drizzle of balsamic syrup or a sprinkling of fresh herbs atop, but in this recipe, I decided to mash it up with a few herbs to bring the flavors together.
I like to use a potato masher for a coarse mashed texture. You can also use your hand blender or food processor, which will give you a smoother result.
