For this mashed butternut squash recipe, we start by roasting the squash, which really intensifies its flavor and sweetness. That means you don't need to add much--just a few pinches of spices and a little butter and salt--to make the perfect healthy Thanksgiving side dish or partner for any other fall meal. If you want to dress it up more, add some honey and warm spices, like cinnamon, for a sweet profile; for a savory profile, add a teaspoon or two of rosemary, sage or thyme (or a combination) and sprinkle with Parmesan. Or go sweet and savory, with bacon fat (or bacon crumbles), maple syrup and additional cayenne. Using a food processor gives this mash a very smooth texture, but you could certainly mash it with a fork or potato masher for a more rustic texture. Source: Eatingwell.com, September 2019

Robin Bashinsky
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Ingredients

Directions

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Rub cut sides of squash evenly with oil; arrange the squash, cut-sides down, on the prepared pan. Roast until very tender, 40 to 50 minutes. Let cool for 5 minutes.

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  • Scoop the flesh from the squash and transfer to a food processor. (Discard squash skins.) Add butter, salt, allspice and cayenne to the food processor; process until smooth, about 1 minute.

Nutrition Facts

141 calories; 6.4 g total fat; 2.8 g saturated fat; 10 mg cholesterol; 396 mg sodium. 672 mg potassium; 22.4 g carbohydrates; 3.9 g fiber; 4 g sugar; 2 g protein; 20377 IU vitamin a iu; 40 mg vitamin c; 52 mcg folate; 94 mg calcium; 1 mg iron; 65 mg magnesium;

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Rating: 5 stars
12/09/2019
This butternut squash recipe is so easy and versatile. Read More