This golden, honey-sweetened squash can easily pass as a potato dish. It's a hearty, pretty side for special autumn meals.
—BIANCA NOISEUX BRISTOL, CT
START TO FINISH: 30 MIN. • MAKES: 10 SERVINGS
1 large butternut squash (about 5 pounds), peeled and cubed
1/4 cup butter, cubed
3 tablespoons half-and-half cream
2 tablespoons honey
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon coarsely ground pepper
1. In a saucepan, bring 1 in. of water to a boil. Add squash; cover and cook 10-15 minutes or until tender.
2. Drain. Mash squash with the remaining ingredients.