This was requested over at Musings & Mutterings, but if I don't also post it here, I'll completely lose track of it. Fancy name notwithstanding, I totally made up this recipe, so adapt at will!
Vanilla-Brown Sugar Squash
Cook a butternut squash. For me, that means halve a butternut squash and scoop out the seeds. Put both halves cut-side down in a 9x13" pan with about 1/2 inch of water and cook for an hour, or until soft. Scoop the flesh out of the skin and discard the skin. (You can totally do this ahead of time or, as in the case of this Turkey Day feast, use leftover squash.) Mash/mix the squash with butter. LOTS of butter, and a fair amount of brown sugar and a decent splash of vanilla. Mash until you deem the texture suitable, adding more butter as needed. (Julia Child note: more butter is good!). I made ours early with leftover squash & kept it warm in a minicrockpot, which worked very well.