Prep 30 mins
Cook 30 mins
I've just recently found that I love winter squash and have been on the lookout for new recipes. This is adapted from a Barefoot Contessa cookbook (you can't go wrong with the Barefoot Contessa). It's a great fall recipe and would be a wonderful side dish at Thanksgiving. Preparation is very simple, just a little time consuming with the peeling and cutting of the squash.
- 2 medium butternut squash (4 to 5 lbs. total)
- 6 tablespoons unsalted butter, melted
- 1⁄4 cup packed brown sugar
- 1 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 cup half-and-half or 1⁄4 cup evaporated milk
- Preheat the oven to 400 degrees.
- Cut off and discard the ends of the squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 3/4 inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt and pepper. Toss all the ingredients together and spread in a single layer. Roast for 30 minutes, or until the squash is very tender. While roasting, turn the squash once to be sure that it cooks evenly. Do not let it brown.
- Transfer the squash and the pan juices to a large mixing bowl, and mix with an electric mixer until smooth. It should have the consistency of mashed potatoes.
- Season to taste and serve hot. If the squash is too thick, thin it with milk, orange juice or water.
Delicious! Thank you for sharing this recipe, it is a new favorite in our house. It was a little too sweet for my husband so next time I think I'll scale back the brown sugar. I love squash and I'm always looking for new ways to cook it. This recipe is wonderful, lots of flavor and very easy.
I boil the cubed squash first instead of baking. Less mess. Then mash them with butter and half the sugar plus a tablespoon grated ginger. Ginger really snap it up.
Excellent recipe! For those who are dairy sensitive, substitute the half and half with .75% of the same amount of unsweetened soy milk. Also, one can use the Julia Child method to cube the squash and simmer in chicken stock on the stovetop for 45 minutes until the liquid is reduced. Everything else follows this recipe.