It's only a matter of time before your kids are begging you to make this pie 3 times a week!

 

3 lbs. fresh butternut squash, peeled and cubed
1/2 cup butter
1/4 cup brown sugar
2 tbsp. 100% maple syrup
2 tbsp. heavy or whipping cream
1/2 tsp. sea salt
1/2 tsp. pepper
1/4 tsp. nutmeg
2 tbsp. parsley, minced

Wash butternut or Hubbard squash, remove seeds and skins and cut into 1 inch cubes. In a large saucepan, cover with salted water and bring to a boil; reduce heat and simmer until squash is fork tender, about 20 minutes. Drain in a colander and squeeze out excess moisture in a clean towel or cheesecloth.

While the squash is still hot, in a large bowl, add remaining ingredients (except parsley) and whip at medium speed until smooth. Taste and adjust seasonings, adding salt, pepper, sugar, etc., as needed.

Butter a 3 quart baking dish. Transfer whipped sweet potatoes to dish and spread evenly. Cover with foil and bake in a preheated 350F oven for 10-15 minutes before serving.