Creamy Mashed Butternut Squash
User Reviews
5
Creamy Mashed Butternut Squash
Description
Creamy Mashed Butternut Squash features peeled and cubed raw butternut squash cooked until tender in the microwave with water, then thoroughly drained to prevent excess moisture. The squash is blended with softened butter, finely grated Parmesan cheese, minced fresh garlic, and kosher salt, transforming it into a smooth and creamy mash. The Parmesan cheese serves a dual purpose by enriching the flavor and providing a thicker consistency to the mash. Garlic brings subtle aromatic notes without overwhelming the squash's natural sweetness.
The mashed texture is achieved using a food processor, but a masher or fork can be used if a slightly lumpier result is acceptable. This preparation method results in a side dish with a velvety mouthfeel and a moderate savory depth from the cheese and seasonings.
To serve, this mash complements roasted or grilled meats and can be a warm comfort side in cooler weather. For variety, the recipe can be altered by omitting the salty and savory ingredients and adding maple syrup and cinnamon, creating a sweeter rendition. Leftovers store well refrigerated for several days and freeze well up to three months, with reheating recommended at low microwave power to maintain texture.
Ingredients
- 1 pound butternut squash peeled and cubed, raw
- 4 tablespoons butter softened, unsalted
- ¼ cup Parmesan Cheese grated; not shredded
- 1 teaspoon garlic minced, fresh
- 1 teaspoon kosher salt see notes below, Diamond Crystal brand
Instructions
- Place the butternut squash cubes in a large microwave-safe bowl. Add ½ cup of water, cover, and microwave until tender, about 15 minutes. Drain well.
- Place the cooked squash in your food processor bowl. Add the butter, parmesan, garlic, and salt.
- Process until smooth, 1-2 minutes, stopping to scrape the sides with a spatula as needed. Start processing on low, then process on high until smooth.
- Serve the mash immediately.
Notes
- If substituting kosher salt, use half the amount listed when not using Diamond Crystal brand due to saltiness differences.
- Pre-cubed squash from stores can save prep time; use caution and a sharp knife if cubing whole squash yourself.
- Frozen butternut squash cubes can be used by microwaving according to package directions and draining thoroughly before processing.
- A food processor yields the smoothest texture, but a masher or fork works for a chunkier mash with more effort.
- Proper draining after cooking is important to avoid watery mash; Parmesan also helps thicken the dish.
- Leftovers keep refrigerated for 3-4 days and freeze well for up to three months; defrost gently in the fridge before reheating.
- To make a sweet version, omit salt, garlic, and Parmesan, then add maple syrup and a pinch of cinnamon before blending.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 171kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Sodium | 380mg | 16% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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