This delicious recipe for Mashed Butternut Squash uses basic ingredients and will please even the most loyal squash-haters in your family. Butter, brown sugar, and pure maple syrup, along with a little thyme, sage, cinnamon, and nutmeg add so much cozy flavor to butternut squash. This super smooth, ultra-creamy butternut squash mash with its sweet and savory flavor goes well with holiday ham, roast turkey, or just about any meat, poultry, or seafood dish. Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Optionalfor serving:Pure Maple Syrup, Pats of Butter, Fresh Thyme
Instructions
Preheat oven: Arrange oven rack to the middle position. Preheat the oven to 425-degrees Fahrenheit. Line a baking sheet with parchment or aluminum for easy clean up.
Prepare squash: Place the whole squash on a clean cutting board. Use a sharp chef’s knife to cut the squash in half, lengthwise - from root to tip. Use a spoon to scoop out and discard the seeds. Use the tins of a fork to pierce the cut sides of the squash all over. Use a pastry brush or your fingers to rub the oil all over the cut side of squash. Season generously with salt and pepper.
Roast: Arrange the halves of squash cut-side-down, so the skin is facing up, on the prepared baking sheet. Roast in the oven for 40-50 minutes, or until the squash is extremely fork tender and the edges are caramelized.
Cool slightly: Remove the squash from the oven and place the baking sheet on a wire rack. Flip the squash over and set aside until cool just cool enough to handle, but still warm. (Tip: Warm squash is easier to mash!)
Mash butternut squash: Use a large spoon to carefully scoop out the insides of the squash and transfer to a large mixing bowl. Use a potato masher or a handheld mixer on low to mash the squash until creamy.
Add the good stuff – flavor: Add the butter, sugar, maple, garlic, thyme, sage, cinnamon, and nutmeg to the bowl. Season with ½ teaspoon salt and ¼ teaspoon ground black pepper. Mash or mix on low to combine. Add the cream to the bowl. Mix on low to combine, then slowly increase the speed to medium and beat until the squash mixture is smooth and fluffy, about 2 minutes.
Adjust for taste: Taste the butternut squash mash and adjust as necessary - adding more salt or seasonings for flavor; sugar or maple for sweetness; cream or butter for richness.
Serve: Transfer the mashed butternut squash to a serving bowl. Drizzle with a little maple, garnish with a dab of butter and a few fresh thyme sprigs. Best if served immediately, while warm.
Notes
Butter: I like to use salted butter to complement the sweetness in this recipe; but use what you have or love! If you are using unsalted butter, just note that you will need to be more generous with the kosher salt.
Yield: approximately 5-6 cups
Servings: 6-8
Nutritional information is an approximation based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.