Years ago when Boston Market started popping up in NY, they had a Butternut Squash Soufflé that was delicious. They long since stopped serving it, however I found a copy cat recipe that I slightly altered and I think my recipe comes very close.
Mashed Butternut Squash
Ingredients
1 medium butternut squash
2 tablespoons melted butter
2 tablespoons light brown sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4teaspoon allspice
1/8teaspoon black pepper
Directions:
Fill a 3 quart pot with water and bring to a boil. Cut squash into quarters and remove seeds. place squash into boiling water, boil until tender (about 20 minutes). Drain, and cool 10 minutes. Carefully scoop flesh out of skins, place into bowl and mash with potato masher. Add remaining ingredients and continue to mash until squash appears almost pureed. Allow at least 10 minutes before serving to let the flavors develop. You can make this 1 day ahead and reheat in a 350 oven for 15 minutes in a ceramic casserole dish or in the microwave a couple of minutes.
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