Here’s a fantastic side dish that’s about as quintessentially cozy as they come: Mashed Butternut Squash! The flavor is bold and sweet, with a nutty undertone. Sage, butter, and Parmesan cheese make the baked butternut squash sing! Mash it with a potato masher or even better: whip it for a light and fluffy Butternut Squash Puree. Paired with a savory protein, it adds a pop of sweet to every bite. It’s ideal for any fall or winter dinner: we recently made it for guests and they couldn’t stop raving!
How to make mashed butternut squash
Mashed butternut squash is similar to mashed potatoes, but uses squash instead. But unlike potatoes, it’s got developed, sweet flavor and is a fantastic contrast to savory items on your plate. We like to serve it for fall dinner parties, and it’s ideal for Thanksgiving! The best way to cook the squash before mashing is to bake it whole! Here are the basic steps for making this tasty mash:
Bake a whole butternut squash: Bake the squash at 400 degrees, sliced in half and brushed with olive oil, until fork tender, about 45 minutes. Scoop out the flesh: Scoop out the flesh out of the skin with a fork. Make sure to scrape off any bright orange stringy bits before using it. Mash: Place the flesh in a large bowl. Add butter, dried sage and Parmesan cheese and mash with a potato masher until it’s smooth.
A shortcut: boil the squash
The nice thing about roasting a whole butternut squash? You can avoid the peeling and cutting process. It can take quite a while to wrangle this unusual-shaped squash (trust us!). But if you’re willing to do that, you can make mashed butternut squash by boiling the squash instead. Go to Boiled Butternut Squash and follow the method there. You’ll peel and chop the squash, but it takes only 5 minutes to boil! The flavor is not as developed as roasting, but it’s still tasty. One tip: you’ll want to make sure to add salt and pepper before mashing, since you didn’t add any during the cooking process.
Step it up: make butternut squash puree
Want to make this mashed butternut squash taste even better? Make it into a puree! Technically this makes it butternut squash puree, but it’s absolutely worth trying. Why?
The puree has an even lighter, fluffier texture that’s lusciously smooth. When you taste them back to back, the puree tastes more refined: like restaurant quality! All you have to do? Give it a quick whiz in a food processor. Use the same ingredients and quantities, just food process it. It’s so light and fluffy, you won’t be able to put down your fork.
Vegan variation
Want to make this mashed butternut squash into a vegan recipe? Easy: here’s what to do:
Butter: Substitute vegan butter or refined coconut oil Parmesan: Omit and replace with ⅛ teaspoon garlic powder, 2 pinches salt and if desired, nutritional yeast for more savory flavor
How to serve mashed butternut squash
Mashed butternut squash is an ideal side dish for any fall or winter meal. It’s even more impressive with a savory protein served on top, so you can enjoy bites with both. Here are a few ways you could serve it:
With roasted chicken or turkey (like Thanksgiving!) Seared ahi tuna slices Seared scallops Sautéed shrimp Roasted pork Stuffed mushrooms
More butternut squash recipes
When it comes to fall and winter recipes, butternut squash is king! Here are a few more tasty squash recipes to try:
Try stunning Butternut Squash Lasagna with Sage or Creamy Butternut Squash Risotto Opt for a fresh Butternut Squash Salad Make a main dish of Stuffed Butternut Squash Roast up a Perfect Baked Butternut Squash or Roasted Butternut Squash Go for Curried Butternut Squash Soup or Creamy Squash Soup Make a cozy Butternut Squash Curry
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