Start by peeling the butternut squash carefully using a sharp knife. Cut it into small cubes so they cook faster and more evenly. Work slowly and safely because the squash is firm.

Place the squash cubes on a baking tray and roast at 400°F for about 30 to 35 minutes until tender. You can also boil them in water for 15 to 20 minutes.

Check if the squash is soft by pressing with a fork. It should slide in easily without resistance. This step ensures your mashed squash will be smooth and creamy.

Transfer the cooked squash into a mixing bowl. Mash it using a potato masher or fork until smooth. For an extra creamy texture, you can blend it in a food processor.

Add butter and milk while the squash is still warm. This helps them melt and blend easily. Stir gently until the mixture becomes creamy and smooth in texture.

Season the mashed squash with salt, black pepper, and garlic powder. Mix well so the flavors spread evenly. Taste and adjust seasoning if needed before serving.

Add honey or maple syrup if you like a slightly sweet flavor. You can also add a pinch of cinnamon or nutmeg for warmth. Mix gently and taste again.

Serve the mashed butternut squash warm in a bowl. You can add a small piece of butter on top. Enjoy it fresh for the best creamy texture and flavor.