This recipe is infinitely scalable. A butternut squash will lose about 3–4 ounces in weight after it’s been seeded and peeled, so a 2-pound squash will yield about 3½ cups (28 ounces) of cooked squash.
Extra-virgin olive oil
Salt and pepper
Garnishes: toasted nuts, herbs, crispy onions, grated cheese
Preheat oven to 425°.
Cut the squash in half the long way. Scoop the seeds out of the cavity.
Line a baking sheet with lightly oiled parchment. Lay the squash halves cut side down on the sheet. Roast for 45 minutes, or until tender. Let squash cool a few minutes, then peel off the skin.
Purée squash in processor until smooth (alternatively, mash with a potato masher). Season with a drizzle of balsamic vinegar and olive oil. Add salt and pepper to taste. Top with the garnishes of your choice.