From Vic's Recipes

Adapted from The Frog Commissary Cookbook by Steven Poses, Anne Clark, and Becky Roller

3 pounds butternut squash
4 tablespoons butter
½ teaspoon ground cardamom
¼ teaspoon ground cloves
½ teaspoon salt
2 tablespoons honey
¼ teaspoon pepper

Preheat the oven to 400 degrees. Halve the squash lengthwise, scoop out the seeds, wrap the squash pieces loosely in foil, and bake for 1 hour or until tender.

Remove from the oven, scrape out the flesh, and puree it in a food processor.

Mix in the butter and the seasonings, and process until combined. Serve hot.

You can put the puree in a bowl, cover it with a plate, and reheat it in the microwave just prior to serving. That way it’s a good do-ahead dish.