Mashed Butternut Squash

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This silky smooth creamy mashed butternut squash made with simple ingredients is not only delicious, it's also kid- approved and a great side to add to a spread for any occasion.

Prep Time20

Cook Time1

Total Time1 20

Course: Side Dish

Cuisine: Global

Servings: servings

Calories: 180.6kcal

Author: Priscilla Lawrence

Equipment

Ingredients

1 large butternut squash or 2 small ones
spray cooking oil or olive oil
salt to taste
black pepper to taste
2 tablespoons salted butter
2 tablespoons half and half or heavy cream
¼ teaspoon garlic powder
½ cup shredded mozzarella or Gruyère optional
fresh chopped parsley or chopped chives optional

Instructions

Preheat the oven to 400° Fahrenheit.
Rinse and dry the squash to remove any dirt. Cut off the top end of the squash with your sharp knife and discard.
Place halves of squash on baking sheet. Brush or spray them with olive oil, then sprinkle salt and pepper. Add to oven.
Roast for about 1 hour. Once tender when poked with tines of a fork or knife, remove from oven, let cool for a few minutes.
Scoop the flesh with spoon, place in bowl and add half and half. Using a hand blender, mash squash until smooth, this will take a few minutes. (you can also use a regular food processor instead).
Once smooth, add garlic powder, salt and pepper, cheese if using and mix everthing. Sprinkle fresh parsley or chives, and add more butter if you wish, serve and enjoy!

Notes

Make it sweet: use cinnamon, a little sugar or maple syrup and a pinch of nutmeg (optional) instead of garlic, cheese and parsley.
Add spice with a pinch of cayenne pepper.

*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition