Mashed Roasted Butternut Squash
User Reviews
5
Mashed Roasted Butternut Squash
Description
This recipe involves baking a whole butternut squash pierced with a fork, alongside a head of garlic wrapped in foil after drizzling olive oil. The squash is roasted until tender, then cut and scooped from the skin. Roasted garlic cloves are squeezed out and mixed with the squash along with butter, lemon juice, dried sage, salt, and freshly ground pepper.
The mashed squash has a soft, comforting texture with subtle sweetness balanced by the acidity of lemon juice and the herbal notes of sage. The optional fried sage garnish adds crispness and an herbal accent when sprinkled on top or served whole. The cooking method enhances the natural flavors with gentle roasting and caramelization of garlic.
This dish serves well as a warm, side accompaniment to meat or poultry entrees, adding color and a mild but distinct flavor. It can be prepared ahead and reheated, making it convenient for meal prep.
For storage, the mash can be refrigerated up to two days and reheated in the microwave. The texture can be smoothed further with an electric mixer if desired. The fried sage garnish is prepared separately by crisping sage leaves in olive oil until brittle, then used as a flavorful topping.
Ingredients
- 1 butternut squash 2 lb, medium
- 1 garlic head
- ½ teaspoon olive oil
- 2 tablespoon butter
- ½ lemon juice of
- 1 teaspoon sage dried
- salt
- black pepper freshly ground
Optional Fried Sage Garnish
- 1 tablespoon olive oil
- 12 sage leaves
Instructions
- Preheat oven to 375°
- Line a baking sheet with parchment or foil
- Wash butternut squash, then pierce with a fork in several places
- Cut the top off the head of garlic to expose the cloves.
- drizzle the cloves with olive oil and wrap the head in foil
- Put the squash, and garlic, on the baking sheet and bake for 45 minutes in the center of the oven
- Remove garlic from oven, returning squash for 30 minutes longer, or until you can insert a knife easily at the thickest point
- Squeeze garlic cloves into a large bowl and mash with a fork.
- Remove squash from the oven, and slice in half, lengthwise
- Scoop out and discard the seeds
- Scoop the butternut flesh from the skin and add it to the bowl with the garlic
- Add butter, lemon juice, dried sage, salt & pepper
- With a potato masher, mash until blended and the consistency that you like
- Serve hot, with optional sage garnish
Optional Fried Sage Garnish
- In a small skillet, heat oil over medium-high.
- add sage leaves to the hot oil in a single layer
- Fry for about 5 minutes, turning once, or until crisp
- Remove leaves to a paper towel-lined plate until ready to serve your butternut squash mash
Notes
- Prepare the recipe up to two days in advance; refrigerate and reheat before serving.
- Use an electric mixer instead of a potato masher for a smoother consistency if preferred.
- Serves about 6 with other side dishes, or 4 as the only side.
- The optional fried sage can be crumbled on top or left whole as a garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 11681 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 116.81kcal | 6% |
| Carbohydrates | 15.64g | 5% |
| Protein | 1.43g | 3% |
| Fat | 6.61g | 10% |
| Saturated Fat | 2.8g | 14% |
| Cholesterol | 10.03mg | 3% |
| Sodium | 38.64mg | 2% |
| Potassium | 452.42mg | 10% |
| Fiber | 2.75g | 11% |
| Sugar | 2.98g | 6% |
| Vitamin A | 13404.12IU | 268% |
| Vitamin C | 31.18mg | 35% |
| Calcium | 62.34mg | 6% |
| Iron | 0.93mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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