Mashed Butternut Squash
User Reviews
5
Mashed Butternut Squash
Description
The recipe begins by roasting butternut squash halved lengthwise and scooped clean after baking until very soft. Brushing the cut sides with melted butter and seasoning with brown sugar and pumpkin pie spice creates a slightly caramelized, aromatic surface. After roasting, the tender flesh is mashed while warm, combining with light cream and melted butter to achieve a smooth, rich texture. Salt and pepper are added to taste to balance the sweetness.
The dish features a velvety consistency with subtle sweet and spicy notes from the optional brown sugar and pumpkin pie spice. It’s simple but comforting, suitable as a side for fall and winter meals.
Ingredients
- 1 butternut squash 4 to 5 pounds
- ⅓ cup butter divided, melted
- 2 tablespoons brown sugar optional
- ¼ teaspoon pumpkin pie spice or cinnamon
- salt to taste
- black pepper to taste
- ¼ cup light cream
Instructions
- Preheat oven to 350°F.
- Cut butternut squash in half lengthwise and scoop out the seeds.
- Lightly brush the squash with melted butter (reserve the rest for mashing). Sprinkle with spices and brown sugar if using.
- Place on a baking sheet cut side up and bake 1 hour or until very tender.
- Scoop out the flesh and place in a large bowl.
- With a hand masher or an electric mixer on low, mix until smooth. Pour in cream and melted butter to taste. Season with salt & pepper and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265 | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 48mg | 16% |
| Sodium | 146mg | 6% |
| Potassium | 660mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 20480IU | 410% |
| Vitamin C | 39.4mg | 44% |
| Calcium | 105mg | 11% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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