Your family’s new favorite side dish might be this recipe for mashed butternut squash, which is both sweet and savory.
This fantastic recipe only calls for a few basic ingredients and is the ideal accompaniment to tasty bacon-wrapped pork tenderloin or corned beef!
It’s SO simple to make, so it’s no surprise it’s so well-liked! Even though butternut squash is a winter squash that grows on a vine, it is available all year long at the grocery store.
Therefore, you don’t need to wait until the cooler months to enjoy this tasty meal; you may do so now!
Like eggplant, Mashed Butternut squash is one of those vegetables that we don’t cook all that frequently in our household. Like me, you might be wondering how to use butternut squash.
Similar to a standard pumpkin, butternut squash has a sweet, almost nutty flavor. The seeds can be roasted like pumpkin seeds or stored for springtime garden planting.
Due to its mild flavor, butternut squash may be used in a variety of ways, including roasted as a side dish, velvety butternut squash soup, and even cold salads! This dish transforms this delicious vegetable into a straightforward side mash!
To Steam or Bake?
The speedier method—boiling or steaming the butternut squash—doesn’t have as much taste.
In this recipe, I bake the butternut squash since it doesn’t absorb water and the slight caramelization adds another layer of taste. The squash can be chopped into pieces and cooked for about 15 minutes if you’re pressed for time.
Cooking Instructions for Butternut Squash
Mashed Butternut squash preparation: Before slicing into the squash, take the bottom off—it’s widest—and place it upright on a towel to keep it stable.
Afterward, you can cut it without worrying straight down the middle from the top. When the seeds have been removed, brush the interior with some of the melted butter and season with your preferred spices and brown sugar, if needed.
Mashed Butternut squash can be baked and then mashed. Place the squash on a baking sheet with the cut sides facing up.
Scoop out the flesh and set it in a sizable mixing bowl once it has finished cooking and is cold enough to handle.
Blend the butternut squash to the desired consistency before gradually incorporating the remaining butter and cream. Mmmm!
Sprinkle salt and pepper over the food before serving. For a final, extra-sweet touch, sprinkle with brown sugar.
It’s simple to adjust this recipe to your preferences as well! While butternut squash mashed with maple syrup has a smoother texture than butternut squash mashed with brown sugar, both are deliciously sweet and flavorful! Did we also say it was irresistible?
- 1 butternut squash 4-5lbs
- ⅓ cup butter divided, melted
- 2 tablespoons brown sugar optional
- ¼ teaspoon pumpkin pie spice or cinnamon
- salt & pepper to taste
- ¼ cup light cream
- Set the oven to 350°F.
- Scoop out the seeds after cutting the butternut squash in half lengthwise.
- Brush the squash with melted butter sparingly (reserve the rest for mashing). Add some spices and, if using, brown sugar.
- Place cut side up on a baking sheet and bake for 1 hour, or until very soft.
- Scoop the flesh out and put it in a big basin.
- Mix until smooth with a hand masher or an electric mixer set to low. Melted butter and cream, to taste, should be added. Add salt and pepper, then serve.