1 winter squash (any hard-shell variety, such as Hubbard or butternut)
1 Salted water for boiling (1 tsp / 6 g salt per quart / 950 ml water)
1 Salt and pepper to taste
1 Butter to taste
Instructions
1. Prepare the squash: Cut the squash in half, scrape out the seeds and stringy fibers, and peel. Cut the flesh into roughly 2-inch (5 cm) chunks of uniform size to ensure even cooking.
2. Bring a large pot of salted water to a full rolling boil over high heat.
3. Add the squash pieces and cook at a steady boil, uncovered, for 18-25 minutes, until a fork or skewer slides through the thickest piece with no resistance and the flesh appears slightly translucent and saturated.
4. Drain thoroughly in a colander, then return the squash to the pot. Set the pot over low heat for 1-2 minutes, shaking the pot gently, to drive off excess moisture — this step, sometimes called drying out, prevents a watery mash.
5. Mash the squash with a potato masher or fork until smooth. Season with salt, pepper, and butter to taste. Serve immediately.
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