Scrub, then cut a butternut squash in half, scoop out the seeds. Season with S&P, turn upside down and put into a greased 9 X 13 baking pan cut side down. Pour 1-1/2 cups water into the pan. Bake for an hour (maybe more if the squash is large), until the thicker (stem side) part is done/soft. Remove from oven (let sit 10-15 min) until it's cool enough to handle.
Scoop the squash into a mixing bowl. Add 2 Tblsp. butter. Add remaining ingredients (go heavier on the spice if you want it amped up!), add: 1/4 cup maple syrup, a few 'scrapes' of orange zest, 1/8 teasp. cinnamon, less than 1/8 tsp. ground cloves, 1/4 tsp. curry powder, a dash of cayenne, 1/4 cup heavy cream, salt & freshy ground pepper. Mash with a fork/potato masher until everything is blended (you don't need to whip it too much). Spoon into serving bown, sprinkle with freshly ground pepper.
Even those who don't normally like curry love this dish!
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