Mashed Butternut Squash and Pears

Mashed Butternut Squash and Pears


Danny Boome

1 large butternut squash, about 1 pound
2 Bosc or Anjou pears
4 tablespoons unsalted butter
1 vanilla bean
1 tablespoon brown sugar
2 teaspoons ground ginger
Course salt and freshly ground black pepper

Preheat the oven to 375 degrees F.
Cut the butternut squash in half lengthwise and remove the seeds. Peel
the pears, cut in half and remove the core. Place the pears and
squash, cut side up, on a foil-lined baking sheet.

In a small saucepan, over low heat, melt the butter. Cut the vanilla
bean in half lengthwise and scrape the seeds off of each side with a
paring knife. Add the seeds to the butter. Reserve the pod for another
use. Whisk the brown sugar and ginger into the melted butter and
remove from the heat.

Brush the butter mixture onto the cut sides of the squash and pears.
Season with salt and pepper. Set the remaining butter mixture aside
and keep it warm. Roast the squash and pears until soft, about 45
minutes to 1 hour depending on the size of the squash. The squash is
cooked when a knife can be inserted easily into the flesh.

Scoop flesh out of the squash and discard the skin. Place the squash
and pears in a large bowl and mash with a fork or a potato masher.
Stir in the remaining melted butter mixture. Season with salt and
pepper, to taste, and serve warm.