Herby: 2 cloves minced garlic, 2 tsp finely chopped thyme or rosemary, ¼ tsp ground black pepper
Sweet: 2 Tbsp brown sugar or maple syrup, a pinch of cayenne pepper
Prep: Preheat oven to 400°F (204°C). Cut the top and bottom off of the butternut, then carefully cut it in half, lengthwise (the skin can stay on). Use a spoon to scoop out the seeds. Drizzle the orange part with either 2 Tbsp of oil or rub with 2 Tbsp of butter.
Flavor: If you want to add a flavor, rub on the ingredients of your chosen flavor option.
Roast: Place butternut cut side down on a baking sheet, roasting for about 45 minutes, or until fork-tender.
Mash: Allow butternut to cool slightly, then scoop out the orange flesh and place in a large bowl. Add remaining 2 Tbsp of oil or butter, then mash to your desired consistency.
In a hurry? Rather than roasting the butternut in halves, you can peel and cube the orange flesh, then either boil or saute until tender.