Mashed Butternut Squash is a delightful and creamy side dish that captures the essence of fall with its sweet, nutty flavor and smooth texture. This recipe transforms the humble butternut squash into a velvety puree that is both comforting and nutritious. Perfect for holiday gatherings or a cozy weeknight meal, this mashed butternut squash promises to be a new favorite on your dinner table.
Why You Will Love This Recipe
You will love this mashed butternut squash recipe for its incredible flavor and simplicity. The natural sweetness of the squash is enhanced with a touch of butter and a hint of seasoning, making it irresistible. This dish is not only easy to prepare, but it also fits well into a variety of diets, including vegetarian and gluten-free lifestyles. Plus, it’s a fantastic way to incorporate more vegetables into your meals without sacrificing taste.
Tips and Tricks
To ensure your mashed butternut squash is as flavorful as possible, choose ripe, firm squash with smooth skin. Roasting the squash instead of boiling it enhances its sweetness and adds depth to the flavor. If you’re short on time, you can microwave the squash halves instead of roasting. Adding a pinch of nutmeg or cinnamon can elevate the dish, giving it a warm, autumnal vibe. For an extra creamy texture, consider using an immersion blender or a food processor instead of a potato masher.
Make Ahead Tips
This mashed butternut squash can be prepared in advance, making it perfect for meal prep. You can roast the squash up to three days ahead and store it in the refrigerator. When ready to serve, simply reheat in a saucepan over low heat, stirring in a splash of milk or broth to restore its creaminess. Alternatively, you can freeze the mashed squash for up to three months; just thaw it in the refrigerator overnight before reheating.
Recipe Variations
There are countless ways to customize this mashed butternut squash recipe. For a savory twist, try adding roasted garlic or caramelized onions. If you prefer a bit of tang, stir in some cream cheese or sour cream. For a dairy-free version, substitute coconut milk or almond milk. You can also experiment with different herbs and spices, such as thyme, rosemary, or even a dash of cayenne pepper for a kick.
How to Serve
To serve your mashed butternut squash, scoop it into a large serving bowl and swirl the top with a spoon for a lovely presentation. Drizzle a little melted butter or olive oil on top, and sprinkle with fresh herbs like parsley or sage for a pop of color. This dish pairs beautifully with roasted meats, such as turkey or chicken, and makes an excellent accompaniment to a festive holiday feast.
Pairing Suggestions
For drink pairings, consider a light white wine like Sauvignon Blanc or a fruity Pinot Noir, which complements the sweetness of the squash. If you prefer cocktails, a spiced apple cider or a warm mulled wine can enhance the cozy flavors of the dish. On the side, serve it with a fresh green salad or roasted Brussels sprouts. For dessert, a slice of pumpkin pie or apple crisp would be the perfect way to round out your meal.
How to Store
Leftovers of mashed butternut squash should be stored in an airtight container in the refrigerator, where they will stay fresh for up to four days. For longer storage, freeze the mashed squash in freezer-safe bags or containers; it will keep well for about three months. To reheat, thaw in the refrigerator overnight and warm on the stove over low heat, adding a little milk or broth to restore creaminess.
Equipment Needed
To make this mashed butternut squash, you will need a sharp knife, a cutting board, a baking sheet for roasting, and a potato masher or a food processor for mashing. An immersion blender is also a great option for achieving a perfectly smooth texture. If you don’t have a food processor, a hand mixer can work in a pinch!
Dietary Adaptations
This recipe can easily be made vegan by substituting the butter with olive oil or vegan margarine. For a dairy-free version, use non-dairy milk like almond or oat milk instead of regular milk. If you’re nut-free, just skip any nut-based toppings. Always double-check labels on pre-packaged ingredients to ensure they meet your dietary needs, especially if you have allergies.
Seasonal Adaptations
In the fall, fresh butternut squash is abundant, and using it will yield the best flavor. However, if you’re making this dish in the off-season, you can opt for frozen butternut squash, which is often pre-peeled and cubed, making it a quick option. Consider adding seasonal spices like pumpkin pie spice for a festive twist during the holidays.
Kitchen Hacks
To save time peeling butternut squash, microwave it for a minute or two before peeling to soften the skin. A vegetable peeler can make quick work of removing the skin, or you could even use a sharp knife for precision. When roasting, cut the squash into uniform cubes for even cooking, and toss them with a bit of olive oil and salt to enhance their flavor.
Recipe FAQs
Can I use other types of squash? Yes, you can substitute with acorn squash or pumpkin, but cooking times may vary.
How do I know when the squash is done? It should be tender and easily pierced with a fork.
Can I make this recipe ahead of time? Absolutely! Prepare the squash and mash it, then store it in the fridge for a few days or freeze it for longer storage.
What can I do if my mash is too thick? Simply stir in a little milk or broth until you reach the desired consistency.
How To Make mashed butternut squash recipe
Mashed Butternut Squash
Mashed Butternut Squash is a delightful and creamy side dish that captures the essence of fall with its sweet, nutty flavor and smooth texture.
Ingredients
- 1 medium butternut squash
- 2 tablespoons unsalted butter (or olive oil for vegan option)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional)
- ¼ cup milk (or non-dairy milk for a vegan option)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds.
Place the squash halves cut-side down on a baking sheet lined with parchment paper. - Roast in the oven for 30-40 minutes or until the flesh is tender.
- Remove from the oven and allow to cool slightly.
- Scoop the flesh of the squash into a bowl, discarding the skin.
- Add the butter, salt, pepper, and nutmeg (if using) to the squash.
- Mash with a potato masher or blend until smooth with an immersion blender or food processor.
- Stir in the milk until you achieve your desired consistency.
- Taste and adjust seasoning as needed before serving.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 80Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 16mgSodium 274mgCarbohydrates 6gFiber 2gSugar 2gProtein 1g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Mashed butternut squash is not just a delicious side dish; it’s a celebration of flavors and textures that can easily elevate any meal. Whether you’re serving it for a special occasion or enjoying it on a quiet night in, this recipe is sure to please. With its ease of preparation and endless possibilities for customization, it’s a dish you’ll want to make again and again. Enjoy the comforting warmth and sweet taste of this beautiful squash!
