Place cubed squash on a foil on a baking tray. Sprinkle 2 Tbsp brown sugar, 2 Tbsp of butter, salt and pepper.
745 grams cubed butternut squash, 3 Tbsp dark brown sugar, 1 tsp sea salt, 3 Tbsp unsalted butter, ½ tsp fresh ground pepper
Bake for 40 minutes until squash looks soft.
Place squash in food processor and add 1 Tbsp butter and puree squash until smooth.
3 Tbsp unsalted butter
Puree squash until smooth. Squash should feel like mashed potato. If it's too wet, place it back in the oven to dry.
Add remaining 1 Tbsp brown sugar, balsamic vinegar, mascarpone, parmesan, cinnamon and nutmeg. Season to taste with additional salt and pepper if necessary. Mix well. Cover well and refrigerate for 4 hours. Can be made 2 days in advance.
⅓ cup mascarpone cheese, ½ tsp ground cinnamon, ½ tsp freshly grated nutmeg, 1 Tbsp balsamic vinegar, 2 Tbsp grated parmesan cheese, salt and fresh ground pepper to taste