Preheat your oven to 400 degrees Fahrenheit.

Cut the butternut squash in half. Scoop the seeds out.

Place your squash, face-up, on a baking sheet.

Drizzle with olive oil, season with salt and pepper.

Bake for 1 hour or until your knife pierce smoothly the thicker part of the squash.

Once out of the oven, give it a few minutes so you can handle it with your hands.

Scoop out the flesh and put it in a large mixing bowl.

Using a potato masher, mash your butternut squash until smooth.

Add the heavy cream, butter, and stir away.

Serve while hot.

Optional: In a pan, melt some butter and place a few sage leaves, cook until crispy. Crumble a few in the mash and use the other ones as a garnish.