I love butternut squash. This autumn vegetable, with its golden color and sweet taste, is great in a soup, roasted with garlic, or in a savory bread pudding.

The only problem I have with butternut squash, or with all winter gourds, is that I hate peeling and cutting them. I do microwave the vegetable to soften its skin. I also use a vegetable peeling from time to time. But still, the thought of bleeding all over my kitchen while hacking up this thing lingers in my head.

This recipe eliminates all that cutting and none of the good flavor. You simply cut the squash in half lengthwise, scoop out the seeds and bake. By the time it’s done in the oven, the flesh and the skin are so tender it will be a piece of cake to take out and mash the flesh.

The result is a sweet but airy puree that will work as a nice substitute for mashed yam at the Thanksgiving table. The texture of mashed butternut squash is a less dense than the texture of mashed yam. The color is equally as vibrant.

This dish is flavored with lemon juice, lemon zest and maple syrup that help to bring out the sweetness of the vegetable. Of course, a generous pad of butter at the end helps create a luxurious taste.

For those of you who dread peeling a butternut squash, I hope this dish will inspire you to cook with this wonderful fall vegetable. This time, without the possibility of a severed finger.