Ingredients
1 large butternut squash (about 5 pounds), peeled and cubed1/4 cup butter, cubed3 tablespoons half-and-half cream2 tablespoons honey2 teaspoons dried parsley flakes1/2 teaspoon salt1/8 teaspoon dried thyme1/8 teaspoon coarsely ground pepper
Preparation
In a large saucepan, bring 1 in. of water to a boil. Add squash; cover and cook for 10-15 minutes or until tender.
Drain. Mash squash with the remaining ingredients.
