Makes 10 Servings

1 large butternut squash, cubed (about 5 lbs.)

¼ cup butter, cubed

3 Tbsp. Half and half

2 Tbsp. Honey

2 tsp. Dried parsley flakes

½ tsp. Salt

½ tsp. fresh thyme

¼ tsp. course ground pepper

Peel squash.  Cut in half and remove seeds.  Chop into cubes.  Place in a large saucepan and cover with water.  Bring to a boil, reduce heat; cover and simmer for 8-10 minutes until squash is tender.  Drain and mash squash in the cooking pot. 

Add butter, half-and-half, honey, parsley, thyme, salt and pepper.  Mix well and serve

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