- 1 big squash
- 4 ounces butter
Preheat oven to anywhere from 325° to 400°. The hotter the oven the faster the cooking.
Cut the squash in half and scoop out the seeds. Place the squash, cut side down, on a baking sheet lined with parchment or foil. Roast until the squash collapses when poked with a prodding finger.
Remove from the oven and let cool 10 minutes. Scoop the flesh out of the skin. Place the squash pulp into a food processor in batches and whiz with a couple good knobs of butter and several pinches of salt. Allow to blend until silky smooth. Continue in batches adding butter for richness and salt for flavor as you go.