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Mashed Butternut Squash

Mashed Butternut Squash
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This mashed butternut squash recipe is a standout side dish! Roast the squash and mash with Parmesan and sage for a lusciously sweet side.

Ingredients

Scale
  • 1 medium butternut squash, 3 pounds (double for a crowd)
  • 1 tablespoon olive oil
  • Kosher salt and fresh ground pepper
  • 2 tablespoons butter, cut into cubes (or vegan butter or coconut oil)
  • ¼ teaspoon dried sage
  • ¼ cup shredded Parmesan cheese (omit for vegan and salt to taste)

Instructions

  1. Preheat: Preheat the oven to 400 degrees Fahrenheit.
  2. Roast*: Using a large chef’s knife, carefully slice the squash in half. Use a spoon to scoop out the seeds. Brush the cut sides with the  olive oil and sprinkle with kosher salt and pepper. Line a baking sheet with parchment paper, then place the halves cut side down. Bake the squash until tender when a fork is inserted into the thickest portion, about 45 minutes for a 3-pound squash and up to 15 minutes more for a larger squash.
  3. Scrape out the flesh: Carefully scrape the squash flesh from the skin using a fork. Try to scape off any stringy very bright orange from the top before using.
  4. Mash: Place the warm squash in a large bowl with the butter, dried sage and Parmesan cheese. Mash with a potato masher until smooth. Alternatively, you can place it in a food processor and puree until smooth, about 30 seconds to 1 minute (to make Butternut Squash Puree). Taste and add additional salt if necessary (depending on the amount you added when roasting). Serve warm; leftovers last refrigerated for up to 3 days.

Notes

*If you prefer, you can boil the squash to shortcut the roasting time. Go to Boiled Butternut Squash. Once the squash is done, add a few pinches salt and pepper before mashing. The flavor is not as developed as roasting, but it’s still tasty!

Find it online: https://www.acouplecooks.com/mashed-butternut-squash/