Mashed Butternut Squash Recipe
User Reviews
5
Mashed Butternut Squash Recipe
Description
Mashed Butternut Squash Recipe involves roasting butternut squash halves cut lengthwise until fork tender. After cooling, the flesh is scooped out and mashed until mostly smooth. Flavorings include melted butter infused with minced garlic, fresh thyme, and a note of pure maple syrup to balance savory and sweet. Black pepper and salt complete the seasoning, while optional milk adjusts consistency.
Roasting imparts subtle caramelization and mellows the squash's natural flavor, enhancing its sweetness, which maple syrup further elevates. The garlic and thyme provide aromatic depth. The texture is creamy yet slightly fibrous, with a soft mouthfeel. This versatile side pairs well with roasted meats or as a comforting vegetable dish.
Leftovers can be stored refrigerated for several days. Peeling is easiest after roasting, and seasoning may be varied according to preference.
Ingredients
- 1 tablespoon neutral cooking oil olive or avocado, generic cooking oil
- 3 ½ - 4 pounds butternut squash
- 1 ¼ teaspoons salt divided
- 3 tablespoons butter
- 1 clove garlic finely minced
- 2-4 tablespoons milk regular or plant-based
- 1 teaspoon thyme finely chopped
- 2 tablespoons pure maple syrup
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425 degrees.
- Prepare the Squash: Cut and remove 1-inch from both ends of the squash. Then carefully cut the squash in half lengthwise. Scoop out the seeds using a spoon with a relatively sharp edge, scraping the sides of the squash to remove any remaining strands.
- Roast Butternut Squash in Oven: Drizzle the cut halves with oil and sprinkle with ½ teaspoon of salt. Place the halves cut side-down on a parchment paper-lined baking sheet. Bake in the preheated oven for 40-50 minutes, or until the squash is fork tender all of the way through. Let cool for at least 20 minutes, or until it is comfortable to the touch.
- Mash the Squash: Scoop out the butternut squash flesh and add it to a large bowl. Mash with a potato masher until no large clumps remain. Alternatively, you can pulse the squash in a food processor if you’d like a smoother texture.
- Season to Taste: Melt the butter in the microwave along with the minced garlic to cook it slightly. Pour the garlic butter into the mashed squash along with the maple syrup, thyme, salt, and black pepper. Mix everything together and add milk, a tablespoon at a time, until your desired consistency is reached.
- Serve the mashed butternut squash with additional fresh thyme, if desired, and enjoy!
Notes
- Store leftover mashed butternut squash in an airtight container in the refrigerator for up to 3 to 4 days.
- Peel the squash after roasting to reduce handling difficulty.
- Feel free to adjust seasonings to include other herbs or spices to suit your taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 16mg | 5% |
| Sodium | 459mg | 19% |
| Potassium | 957mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 28362IU | 567% |
| Vitamin C | 57mg | 63% |
| Calcium | 147mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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