Easy No Peel Roasted Butternut Squash Mash Recipes

THE BEST MASHED BUTTERNUT SQUASH

Steps:

• Slice the ends off of the squash about 3/4 inch below the stem.
• Stand the squash upright on a clean kitchen towel. Use a sharp kitchen knife and slice it down the middle.
• Use a spoon to scoop out the seeds in each half of squash.
• Preheat the oven to 350 degrees F and spray a baking sheet with cooking spray.
• Place both halves of squash, cut side up onto the baking sheet. Brush each with olive oil and sprinkle with salt and pepper. Bake in the oven for 1 hour and 10 minutes, until fork-tender.
• Once the squash is cooked, remove it from the oven and let it cool until it is warm to the touch and can be handled. Scrape the flesh of the squash away from the skin and place it into a mixing bowl. Discard the skin.
• Mash up the squash using a potato masher or fork. Add in the butter, garlic, remaining olive oil, salt, and pepper, and mix. Pour in the milk or cream and lightly stir to combine. Top with the fresh chives and rosemary.
• Serve warm or at room temperature

MASHED BUTTERNUT SQUASH

Steps:

• Place a rack in the center of your oven and preheat the oven to 350 degrees F. For easy clean up, line a rimmed baking sheet with parchment paper or aluminum foil.
• Wash and dry the squash. Trim off the top and bottom ends, then carefully slice it in half lengthwise. (No need to peel it.) Scoop out the seeds. Place it cut-side up on the prepared baking sheet.
• Brush the cut sides of the squash with 1 tablespoon of the olive oil and the maple syrup. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bake for 1 hour 15 minutes, or longer depending upon the size of your squash, until very tender and the squash pierces easily with a fork. Let rest until cool enough to handle.
• Carefully scoop out the flesh and place it in the bowl of a stand mixer or a large mixing bowl. Add the nutmeg, cayenne, milk, Parmesan, parsley, and remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mash the butternut squash, either by hand with a potato mixer, or with an electric hand mixer on low speed, or the paddle attachment of a stand mixer on low speed, until it is as smooth as you like (we leave ours a bit chunky). Taste and adjust the seasoning as you like. Enjoy hot.

EASY NO PEEL ROASTED BUTTERNUT SQUASH MASH

Steps:

• Pre-heat oven to 400 F.
• Wash and cut butternut squash in half lengthwise and scoop out seeds with a spoon.
• Place both halves face up in a deep baking tray lined with parchment paper (less clean up) and drizzle with olive oil and rub all over.
• Sprinkle with sea salt and pepper and flip butternut squash so the cut sides are now faced down and rub any left over oil on the top so it doesnt burn.
• Pour 1/4 cup of water around the squash so it steams and gets nice and tender without drying out.
• Roast in the oven for 45 min until fork tender and then turn butternut squash facing upwards and broil on high for 3-5 min until slightly golden brown for some extra flavour.
• Remove squash out of the oven and using a spoon or ice cream scoop remove all of the squash meat from the skin and place into a bowl for mashing.
• Add some organic or vegan butter, sea salt and pepper and mash well with a whisk or hand blender until fluffy and smooth.
• Optional: You can also sprinkle on some fresh thyme for flavour and a pop of colour.

ROASTED SQUASH MASH

Steps:

• Halve and seed 2 honeynut squash (or 1 small butternut squash). Rub all over with olive oil; season with salt and pepper. Roast cut-side down on a foil-lined baking sheet at 450 degrees F until tender, about 25 minutes. Scoop the flesh into a bowl and mash with 2 tablespoons butter and a pinch each of nutmeg, cayenne and salt. Sprinkle with chopped parsley and chives.