Smashed Candy Roaster

• 3 pounds seeded candy roaster or other dense, sweet pumpkin or winter squash, cut into large wedges
• Extra virgin olive oil
• Kosher salt and freshly ground black pepper
• Creme fraiche, store-bought or homemade (page 224)

1. Preheat the oven to 375F.
2. Put the candy roaster wedges on a baking sheet, drizzle generously with olive oil, and season with salt and pepper.
3. Roast until very soft and caramelized, 1 hour or longer.
4. Let the squash cool, and then scoop the flesh into a sieve or strainer, avoiding any crispy or dry pieces from the end.
5. Allow it to sit there for 10 minutes to drain.
6. Put the drained squash in a bowl and mash with a potato masher or a stiff whisk.
7. Season with salt and pepper, and finish with creme fraiche (1 tablespoon or so for every 2 cups mashed candy roaster).

roaster, extra virgin olive oil, kosher salt, creme fraiche

Taken from www.epicurious.com/recipes/food/views/smashed-candy-roaster-377658 (may not work)