4 butternut squash, about 1 lb. each
2 tbsp. softened butter
1 egg, beaten
1/2 c. brown sugar, packed
1/2 tsp. salt
1 can or jar whole baby carrots, drained well
1 tbsp. sugar

Bring 2" depth of water to boiling in large kettle. Wash squash. Cut in half lengthwise. Remove seeds and stringy portions with teaspoon. Lower squash into boiling water. Return water to boiling. Cover, cook 20 minutes or until squash is tender. Pour off water, place squash, cut sides down, on paper towels to drain off all moisture. Let cook until easy to handle, scoop out pulp into large bowl, discard skins. Mash pulp thoroughly. Add butter, egg, brown sugar and salt. Spoon into buttered 1 1/2 quart baking dish. Toss carrots and sugar. Arrange over squash in dish. Cover with aluminum foil. Refrigerate dish here if making it ahead.

Bake in 350 degree oven 30 to 45 minutes or until heated. Sprinkle with chopped parsley if desired.