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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


Recipe Summary

10 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

1/2 cup
141 calories; protein 2g; carbohydrates 22.4g; dietary fiber 3.9g; sugars 4.2g; fat 6.4g; saturated fat 2.8g; cholesterol 10.2mg; vitamin a iu 20377.5IU; vitamin c 40mg; folate 51.6mcg; calcium 93.9mg; iron 1.4mg; magnesium 64.9mg; potassium 672.2mg; sodium 395.8mg; thiamin 0.2mg.

1 1/2 fat, 1 starch