Mashed Butternut Squash
Mashed butternut squash is a sweet and savory side dish that only uses a handful of ingredients and brightens up your fall/winter table.
- 4 pounds butternut squash peeled, seeded & cut into bite-size pieces
- 2 tablespoons olive oil
- Salt & pepper to taste
- 1/4 cup butter
- 1/4 teaspoon ground cinnamon optional
- 1/4 teaspoon ground nutmeg optional
Preheat your oven to 400F and move the rack to the middle position.
Prep the squash. To easily peel the squash, I cut it into quarters and carefully use a knife to cut the peel off since it's very thick. Cut it into approximately 1.5" pieces.
Place the squash on a large baking sheet and toss it with the olive oil. Season generously with salt & pepper. Roast for 25-30 minutes or until it's very tender. I like to toss it halfway through baking for more even color.
Transfer the squash to a pot (I find this to be the most stable thing to use for mashing) and then add the butter, cinnamon, and nutmeg, and mash it using a hand-held potato masher. Really mash it (it takes more effort to get it smooth than with potatoes). Taste it and add more salt & pepper if needed. Once it's nice and smooth, transfer it into a serving bowl.
- If you don't want to peel & cut up the squash into pieces, you can cut it into halves (lengthwise), scoop out the seeds, add a bit of butter to each half (where the seeds were) and roast it for about an hour. You then scoop out the flesh and mash it as the recipe indicates.
- You can halve the recipe if 6-8 servings are too much (I usually buy two 2-pound squashes).
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Calories: 184kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 60mg | Potassium: 798mg | Fiber: 5g | Sugar: 5g | Vitamin A: 24286IU | Vitamin C: 48mg | Calcium: 111mg | Iron: 2mg