Squash Puree

• 1 medium butternut or turban squash
• 1 medium kabocha or buttercup squash
• 4 to 6 tablespoons butter
• Salt and fresh black pepper to taste
• Honey to taste (optional)
• 2 to 3 tablespoons chopped fresh thyme
• Ground Aleppo pepper or cayenne to taste

1. Preheat oven to 350 degrees.
2. Halve and seed squash.
3. Lay cut side down on baking sheet.
4. Bake until very soft, about an hour.
5. Turn cut side up, and let sit until cool enough to handle.
6. Scrape flesh into blender or food processor.
7. Add butter to taste, and puree until smooth.
8. Season with salt and pepper.
9. Add honey to taste if desired.
10. Stir in thyme and hot pepper.
11. Reheat over very low heat, stirring constantly.
12. Serve hot.

butternut, kabocha, butter, salt, honey, thyme, ground aleppo pepper

Taken from cooking.nytimes.com/recipes/9572 (may not work)