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Mashed Butternut Squash

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Ingredients
  

  • 1 large butternut squash about 3 to 4 pounds
  • 2 tbsp extra virgin olive oil
  • 1 tbsp pure maple syrup
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground nutmeg
  • 1/2 cup almond milk or milk of choice 
  • 2 tbsp Parmesan cheese
  • 2 tbsp chopped fresh parsley

Instructions
 

  • Place a rack in the center of your oven and preheat the oven to 350°F
  • Wash and dry the squash. Trim off the top and bottom ends, then carefully slice it in half lengthwise. Scoop out the seeds. Place it cut-side up on the prepared baking sheet.
  • Brush the cut sides of the squash with 1 tablespoon of the olive oil and the maple syrup. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bake for 1 hour 15 minutes, or longer depending upon the size of your squash, until very tender and the squash pierces easily with a fork.
  • Carefully scoop out the flesh and place it in the bowl of a stand mixer or a large mixing bowl. Add the nutmeg, milk, Parmesan, parsley, and remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mash the butternut squash on ow speed.
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