4.3 from 100 votes
Mashed Butternut Squash with Goat Cheese and Rosemary
This recipe offers creamy mashed butternut squash enriched with tangy goat cheese and fragrant fresh rosemary. The squash is softened by boiling, then blended to a smooth consistency with milk and seasonings. Its natural sweetness pairs well with the earthy notes from the rosemary and the tang from the cheese, creating a balanced, comforting side dish.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
6
servings
Calories:
134 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 3 pounds butternut squash peeled and cut into cubes
- 3 ounces goat cheese room temperature
- 1/3 cup milk more as needed, of choice
- 1 tablespoon rosemary minced, fresh
- salt fresh ground, to taste
- black pepper fresh ground, to taste
Instructions
- Bring a large pot of water to a boil. Once boiling add in a big pinch of salt and the cubed butternut squash.
- Cook the butternut squash until soft, about 15-20 minutes depending how big your cubes are. Drain the water out of the pot and add in the goat cheese, milk, rosemary, salt and pepper.
- Mash with a potato masher or immersion stick blender until desired consistency is reached. Taste and add more salt and pepper if needed.
Cup of Yum
Nutrition Information
Serving
1g
Calories
134kcal
(7%)
Carbohydrates
25g
(8%)
Protein
5g
(10%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Cholesterol
7mg
(2%)
Sodium
80mg
(3%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 134
% Daily Value*
| Serving | 1g | |
| Calories | 134kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 7mg | 2% |
| Sodium | 80mg | 3% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.