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.
This was delicious! I followed most of the recipe exactly as is, and it wasn't too sweet or salty. It was perfect. And I'm not one who likes overly sweet food, so I was a little worried after reading some of the reviews. I used light brown sugar, not sure if that has anything to do with it. I omitted the half n' half because I didn't have any on hand, and the consistency was still perfect. These are definitely a keeper for my holiday meals from now on. Thank you!
I made this for Thanksgiving. It was simple and delicious. Everyone loved it.<br/>Thanks!
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!
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. :(
This is, for us, the perfect recipe for Mashed Butternut Squash! We like brown sugar, but don't want it to over power the dish. This has just the perfect amount, I will use this recipe again and again. Thank you!
I'm using this fabulous recipe for Thanksgiving .... I'm sure it'll be a big hit! Thanks for a really great one.
OH! This was fabulous! The squash wasn't at all watery and the sweetness was perfect. I really just eyeballed the brown sugar and s&p, but it came out beautifully! This is the only way I'll be making butternut squash! Thanks for the amazing recipe! :)