This is my go-to recipe for savory mashed butternut squash, perfect for the holidays or any time of year.

Slice a thin piece off the top and bottom of your honeynut squash.

Cut the squash in half at the point where the straight part of the neck meets the rounded bulb section.

Stand the squash pieces up on the cut end and slice straight down to cut it in half. Scoop the seeds out with a spoon.

Peel off the skin with a swivel vegetable peeler.

Slice the sections into 1-inch wide pieces, then turn them crosswise and cut into 1-2-inch pieces.

Toss the squash with olive oil and salt, then bake for about 25 minutes at 400 degrees.

Put the baked squash in a food processor bowl and pulse with some of the garlic butter and cream just until your desired consistency.

To serve, spoon the mashed butternut into a serving bowl. Drizzle the remaining butter over and sprinkle with parsley.