1 large butternut squash
1/2 stick butter, cut into small cubes
1/2 cup heavy cream, warm
Salt and black pepper
Preheat the oven to 275 degrees. Split the butternut squash in half, remove the seeds, and season with salt and pepper. Place onto a baking tray, skin side down, and cook for about 2 1/2 hours or until the center of the squash feels soft to the touch. Scrape out the flesh with a spoon, taking care not to include any skin, and place in a food processor. Add the butter and half the cream, and start to blend slowly, stopping occasionally to scrape down the sides of the bowl toensure a smooth purée. Process again, and slowly add the remaining cream as necessary, until completely incorporated. Season with salt and
pepper, and transfer to a serving dish.