Preheat the oven to 400ºF. Line a baking pan with parchment paper.
Cut the butternut squash in half lengthwise. Use a spoon to scoop out seeds. Throw away any seeds and pulp.
Place the squash on baking sheet cut side down. Or, you can bake them cut side up, spreading with melted butter and sprinkling with salt and pepper before baking. Bake for 45-55 minutes. Test the thickest part of the squash to make sure it is done.
Use a spoon to scoop out the soft squash and place it in a large mixing bowl.
Add the remaining ingredients to the mashed squash. Use a potato masher or an electric hand mixer on low speed to mix blend the ingredients together until it has a smooth, velvety texture.
Garnish with fresh thyme, salt, pepper, a little butter and extra parmesan cheese, if desired.
I used 2 small butternut squash. Each one made about 1 ½ cups butternut squash mash after roasting.
Storage: Leftover mashed butternut squash keeps well in an airtight container in the refrigerator for 3-4 days and can even be frozen for longer storage. When it's time to reheat, gently warm it in the oven or microwave, stirring occasionally to keep the texture smooth and even.
Refer to the article above for more tips and tricks.The calories shown are based on the recipe serving 6, with 1 serving being 1/6 of the squash mash. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**