1large butternut squash, halved lengthwise and seeded
1tablespoonextra virgin olive oil
salt to taste
Preheat oven to 350°F. Line a baking sheet with foil. Rub cut side of squash halves with oil and sprinkle with spices and salt. Place flesh side down on the baking sheet. Roast for 45 minutes to one hour or until fork tender.
Once cool enough to handle, scoop out flesh and put in a large bowl. Add butter and milk and use a potato masher to mash the squash until you achieve the desired consistency.
You may use a hand mixer or an immersion blender if you prefer a smoother mash. I like a little texture in mine.