Begin by peeling the butternut squash. Remember to use a sturdy vegetable peeler—this squash can be quite resistant! Once peeled, slice it lengthwise, scoop out the seeds, and cut it into cubes. Aim for uniform pieces; this ensures even cooking.

Next, place the squash cubes in a large pot and cover them with water. Bring this mixture to a rapid boil. Once boiling, reduce the heat and let them simmer for about 15-20 minutes. The squash is done when a fork easily pierces through the cubes. Isn’t it satisfying to watch them soften?

After cooking, drain the squash in a colander and let it sit for a moment to cool slightly. Now comes the fun part! Transfer the drained squash back into the pot or a mixing bowl. Grab a potato masher or a fork, and start mashing. You want a smooth, creamy consistency.

Let’s amp up the flavor. Drizzle the maple syrup over the mashed squash. Add the heavy cream, sea salt, black pepper, cinnamon, and nutmeg. Stir everything to combine, tasting as you go. The blend of these flavors is going to wow you!

Once you have reached your desired consistency and flavor, transfer the mashed squash to a serving bowl. Consider garnishing with a sprinkle of extra ground black pepper or a drizzle of maple syrup. Serve warm and watch it become the star of the dinner table!