Mashed Butternut Squash

Sherri35's Note:

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.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 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

Directions:

1. Preheat the oven to 400 degrees.
2. 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.
3. 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.
4. Season to taste and serve hot. If the squash is too thick, thin it with milk, orange juice or water.

Reviews

[GoBoSox]

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.

[L'ecole]

Oh yum! I was running low on butter, so used 4T melted butter and 2T olive oil, which worked just fine (probably a little healthier although no less caloric). Also (because we like it) substituted 1T of maple syrup for the 1/4C of brown sugar. Sweet but not too, it was a delightful addition to our evening's meal. Thanks for posting!

[Greeny4444]

I had some butternut squash in the freezer that I was looking for a different way to cook, and I came across this recipe. I halved the recipe to adjust to the amount of squash I had, and it didn't taste too sweet to us, but it tasted overwhelmingly salty (to us). My darling husband ate all of his portion, even though he doesn't particularly care for squash. I served the squash with pecan-crusted chicken and edamame pods. I'm glad I tried it, and I would probably just eyeball the salt and pepper (I did the pepper) if I made this again, but I'm afraid this probably won't be a repeat. :(