1 winter squash (any large variety, such as Hubbard or butternut), halved
1 Butter, to taste (see notes)
1 Salt, to taste
1 Black pepper, to taste
Instructions
1. Heat the oven to 300°F (150°C).
2. Cut the squash in half lengthwise. Scoop out and discard the seeds and stringy fibers from the cavity.
3. Place the squash halves cut-side up (or cut-side down — either works; cut-side down yields slightly more steam) in a roasting pan or rimmed baking sheet, approximately 13 x 9 inches (33 x 23 cm). Cover tightly with a lid or aluminum foil.
4. Bake for 1 hour 45 minutes to 2 hours, until the flesh is completely tender: a skewer or paring knife should meet no resistance when inserted into the thickest part, the skin will have begun to wrinkle and collapse, and the interior will read at least 200°F (93°C) on an instant-read thermometer.
5. Remove from the oven and allow to cool briefly until safe to handle, about 10 minutes. Scoop the flesh from the shell using a large spoon; discard the shell.
6. Transfer the flesh to a bowl and mash with a potato masher or fork until smooth. Season with butter, salt, and black pepper to taste. Serve warm.
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