5 from 1 vote
Creamy Butternut Squash Mash {with Za'atar, Pepitas, Shallots & Tahini Sauce}
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

This recipe for Butternut Squash Mash is made super creamy with a secret ingredient. It gets amp'ed up with flavor from simple garnishes and an easy-peasy, yet flavorful Tahini Sauce. This is the perfect side for your holiday, yet easy enough to accompany any weekend meal!

Course: Side Dish
Cuisine: Fusion
Servings: 8
Calories: 137 kcal
Ingredients
  • 1 Butternut Squash – halved lengthwise and seeds removed (3 ½ pound)
  • 1 ½ TBS Unsalted Butter , divided (may substitute Extra Virgin Olive Oil)
  • 1 tsp Kosher Salt – divided, plus more to taste
  • 1/8 tsp Ground Pepper , plus more to taste
  • ¼ tsp Cumin
  • Dash Cayenne
  • 1 large Shallot – halved and thinly sliced
  • 8 oz Silken Tofu – drained
  • 5 TBS Chicken Broth
  • ½ Cup Pepitas , or more to taste
  • ¼ Cup Za’atar , or more to taste
  • 2 TBS Fresh Parsley – roughly chopped
  • Tahini Sauce:
  • ¼ Cup Tahini
  • ½ Lemon – juiced (about a scant 1 TBS)
  • 1 large clove Garlic – minced
  • Heaping ¼ tsp Sea Salt
  • 2 tsp Extra Virgin Olive Oil
  • 1-3 TBS Water
Instructions
  1. Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil for easy clean up. Place squash halves, cut side up, on prepared baking sheet. Pierce each squash half with a fork several time. Melt 1 TBS of butter and brush top and insides of squash with butter and season with ¼ teaspoon salt, 1/8 teaspoonpepper, cumin and cayenne. Roast squash until tender, and a knife can easily be inserted, about 1 hour. Halfway through cooking, remove squash from oven and use a pastry brush to brush butter that has pooled in the cavity of squash onto the tops and continue roasting.
  2. Meanwhile: Melt remaining ½ tablespoon of butter in a small skillet over medium-high heat. Add shallot and season with a pinch of salt and pepper. Sauté until soft and translucent, about 3-5 minutes. Remove from heat and set aside.
  3. And Prepare the Tahini Sauce: In a small bowl whisk together the ingredients for the tahini sauce, until smooth. If consistency is too thick, add additional water, one tablespoon at a time, until desired consistency is achieved.
  4. When squash is cooked and cool enough to handle, but still warm, scoop out inside of butternut squash and transfer it to the bowl of a food processor fitted with the steel blade. Add tofu, chicken broth, ¼ teaspoon sea salt, ½ teaspoon Za’atar and puree until silky smooth and creamy, stopping to scrape down the sides of bowl as necessary. Taste and adjust for seasoning.
  5. Transfer butternut squash mash to a large bowl or platter. Drizzle with tahini sauce and garnish with pepitas, zaatar, and sautéed shallots.
Recipe Notes

*Tahini sauce adopted from Yotam Ottolenghi’s Jerusalem

Nutrition Facts
Creamy Butternut Squash Mash {with Za'atar, Pepitas, Shallots & Tahini Sauce}
Amount Per Serving
Calories 137 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 334mg15%
Potassium 469mg13%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 2g2%
Protein 4g8%
Vitamin A 10045IU201%
Vitamin C 25.5mg31%
Calcium 69mg7%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.