Mashed Roasted Butternut Squash

20 Ounces Of Butternut Squash Peeled, Seeded, and Cut Into About 1 1/2 inch Cubes

Two Tablespoons Of Olive Oil

1/2 Teaspoon Of Sea Salt

1/4 Teaspoon Of Ground Black Pepper

1/4 Teaspoon Of Nutmeg

Two Teaspoons Of Cinnamon

A Tablespoon Of Maple Syrup

A Tablespoon Of Honey

1 1/2 Tablespoons Of Unsalted Butter

Preheat the oven to 350 degrees.

Into a mixing bowl add the butternut squash pieces and the olive oil. Toss to coat. Add the sea salt and the black pepper. Toss again. Place the butternut squash on a cookie sheet and spread the pieces out evenly. Roast in the preheated oven for one hour until the squash is golden brown.

Put the cooked squash in a pot. Put the pot on the stovetop and place it on medium heat. Add the butter, the cinnamon, the nutmeg, the maple syrup, and the honey. Using a potato masher, begin mashing the squash as the butter melts. Continue to mash until the squash is fairly smooth. Taste and add more cinnamon, honey, maple syrup, and/or sea salt to your liking.  Turn off the heat and serve. Note: this dish can be made ahead of time and then reheated before serving.