Mashed Butternut Squash
Mashed Butternut Squash is a very easy and simple dish that goes perfectly as a side dish, especially in the fall or winter.
Ingredients
- 1 whole butternut squash
- ¼ cup butter
- 2 tablespoons maple syrup
- 2 tablespoons milk
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
Instructions
- Preheat your oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- Cut the squash in half lengthwise, then scoop out the seeds and discard them. Drizzle with a bit of olive oil then place the squash halves, cut side down, on the baking sheet.
- Roast the butternut squash in the oven for 50 minutes, or until it is tender and easily pierced with a fork.
- Remove the squash from the oven. Once cool enough to handle, scoop out the flesh into a large mixing bowl, discarding the skin.
- Add the butter, maple syrup, milk, cinnamon and nutmeg to the squash and mash until smooth using a potato masher or an electric mixer. Add salt and pepper to taste if desired and serve.
Video
Nutrition
Notes
- Cut safely: Use a sharp chef’s knife and cut carefully through the squash. If it’s too tough, microwave it whole for 2–3 minutes to soften slightly before slicing.
- Roast face down: Placing the squash halves cut side down on the baking sheet helps them cook evenly and caramelize.
- Check doneness: Squash is ready when a fork slides easily into the thickest part. Larger squash may take up to 60 minutes.
- Texture preference: For a rustic mash, use a potato masher; for ultra-smooth results, use a hand mixer or food processor.
- Adjust sweetness: Taste before serving, add a touch more maple syrup if you prefer it sweeter, or leave it out entirely for a savory version.
- Flavor variations: Stir in cinnamon, nutmeg, or fresh herbs like thyme for a seasonal twist.
- Serving ideas: Perfect alongside roasted turkey, chicken, or pork, or served in a vegetarian grain bowl.
DID YOU MAKE THIS RECIPE?
Please leave a comment and star rating on this post!