Mashed Butternut Squash and Pears - butternut squash

Method

• 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.