• Roasting Butternut Squash: Preheat oven to 375 degrees. Cut the squash in half lengthwise. Add to a rimmed baking pan to fit.

  Rub cut side with oil, salt & pepper. Cook, cut side down for 45 minutes - or until the squash feels softened, and the cut side has achieved a golden color.
• In the meantime, make Browned Butter with Ginger: Heat the butter in a small skillet (I use a 6"enamel coated cast iron one) over LOW heat. Leave until light brown bits form (from the butter's milk solids.)

  The butter will splatter a bit, and take up to 5 minutes to achieve brown butter. Remove from heat - after one minute add the ginger, stir in. Set aside.

Finish the Purée:

• Remove the squash from the oven. Set aside for 5 minutes, or until easy enough to handle. Scoop out the flesh of the squash, leaving the skin behind.
• Add to a food processor and purée until smooth. (This can be done as well in a 4 cup small food processor in 2 batches.) Add the browned butter with ginger, pulse in.
• Done! taste for seasonings - add a pinch more salt & pepper if desired, can add just a pinch of cayenne pepper too.
• Serve on individual plates or in a serving bowl. Top with chopped parsley.