Original Post: https://www.evolvingtable.com/mashed-butternut-squash/
Mashed Butternut Squash Recipe
Mashed Butternut Squash is easy enough to make on busy weeknights but also FULL of Fall flavors. Roasting the squash in the oven caramelizes the edges and brings out the natural sweetness.
Servings: 6 servings
Ingredients
- 1 tablespoon oil olive or avocado
- 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.3 ½ - 4 pounds butternut squash
- 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.1 tablespoon oil, 1 ¼ teaspoons salt
- 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.3 tablespoons butter, 1 clove garlic, 2-4 tablespoons milk, 1 teaspoon thyme, 2 tablespoons pure maple syrup, ¼ teaspoon black pepper
- Serve the mashed butternut squash with additional fresh thyme, if desired, and enjoy!
Notes
- Storage: Keep leftover butternut squash in an airtight container in the fridge for up to 3 to 4 days.
- Skin: Wait to peel the skin until after roasting.
- Seasonings: You can use a variety of flavors in this recipe.
Nutrition
Calories: 212kcal | Carbohydrates: 35g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 16mg | Sodium: 459mg | Potassium: 957mg | Fiber: 6g | Sugar: 9g | Vitamin A: 28362IU | Vitamin C: 57mg | Calcium: 147mg | Iron: 2mg
