1/1 Photo of Mashed Butternut Squash
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.
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Units: US | Metric
- 1Preheat the oven to 400 degrees.
- 2Cut 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.
- 3Transfer 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.
- 4Season to taste and serve hot. If the squash is too thick, thin it with milk, orange juice or water.
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Nutritional Facts for Mashed Butternut Squash
Serving Size: 1 (412 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 320.4
- Calories from Fat 117
- Total Fat 13.0 g
- Saturated Fat 8.1 g
- Cholesterol 34.2 mg
- Sodium 314.1 mg
- Total Carbohydrate 53.7 g
- Dietary Fiber 7.6 g
- Sugars 17.2 g
- Protein 4.2 g