BUTTERNUT SQUASH MASH
Steps:
- Halve 1 large unpeeled butternut squash (about 3 pounds) and cut into thick wedges, discarding the seeds. Toss with olive oil and roast at 400 degrees F until soft, 35 to 45 minutes. Remove the skin. Puree the squash with 3 tablespoons butter; season with salt. Warm a few tablespoons of maple syrup with a pinch of cayenne pepper; drizzle over the mash.
- Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.
ROASTED GARLIC MASHED BUTTERNUT SQUASH
Try this Roasted Garlic Mashed Butternut Squash recipe. Infused with cheese, garlic & butter, mashed butternut squash might turn into your new go-to side.
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Heat oven to 375ºF.
- Pierce squash with sharp knife at 1-inch intervals; place in 13x9-inch baking dish. Add 1/2 cup water; cover with foil.
- Cut thin slice off top of garlic head, exposing tops of all cloves; place on 8-inch-square sheet of foil. Drizzle with oil; wrap in foil.
- Bake squash and garlic 40 min. Remove garlic from oven. Continue baking squash 20 min. or until tender. Cool squash slightly.
- Squeeze garlic cloves into small bowl; mash until smooth. Cut squash lengthwise in half; remove and discard seeds. Use spoon to scrape squash pulp into medium bowl. Add garlic and butter; beat with mixer until blended. Spoon into 1-1/2-qt. microwaveable dish.
- Microwave on HIGH 7 min. or until squash mixture is heated through, stirring after 4 min. Top with cheese; microwave, covered, 3 min. or until melted.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 110 mg, Carbohydrate 14 g, Fiber 3 g, Sugar 4 g, Protein 4 g
ROASTED SQUASH MASH
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
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.
SIMPLE ROASTED SQUASH MASH
A simple way to make roasted squash that tastes delicious with roasts of any kind or great on its own.
Provided by Christine Laliberte
Categories Side Dish Vegetables Squash
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place squash in the preheated oven and bake until easily pierced with a knife, 45 to 60 minutes.
- Cut baked squash in half lengthwise, remove seeds with a spoon. Remove meat from skin and place into a serving bowl. Mash squash with butter, brown sugar, cinnamon, and salt.
Nutrition Facts : Calories 258.2 calories, Carbohydrate 40.8 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 5.7 g, Protein 2.7 g, SaturatedFat 7.4 g, Sodium 385.7 mg, Sugar 15.5 g
ROAST SWEET POTATO, SQUASH & GARLIC MASH
Roasting root veg really brings out the flavour, perfect for this warm comforting mash
Provided by Good Food team
Categories Dinner, Side dish, Supper
Time 1h
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6. Peel and cut the squash and sweet potatoes into chunks. Divide between 2 roasting tins with the garlic and red chilli. Toss with the oil.
- Roast for 45 mins. Halve and deseed the chilli, then chop. Squeeze out the garlic and mash everything together. Season and drizzle with oil to serve. Great with roast chicken, chorizo, blue cheese.
MASHED BUTTERNUT SQUASH
A recipe I conjured up for a fall/Thanksgiving celebration!
Provided by witchboudicca
Categories Side Dish Vegetables Squash
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pierce butternut squash skin with a small knife and place cut-side down in a baking dish; pour in enough water for a depth of 1/2 inch. Cover dish with aluminum foil.
- Bake in the preheated oven until squash is tender, about 1 hour.
- Scoop squash into a bowl; add 3/4 cup sour cream, butter, brown sugar, cinnamon, salt, and pepper. Mash mixture using a potato masher or fork until smooth. Garnish with parsley and 1 tablespoon sour cream.
Nutrition Facts : Calories 276 calories, Carbohydrate 33.1 g, Cholesterol 40.8 mg, Fat 16.7 g, Fiber 5.4 g, Protein 3.6 g, SaturatedFat 10.4 g, Sodium 109.6 mg, Sugar 7.4 g
GARLIC ROASTED BUTTERNUT SQUASH
Make and share this Garlic Roasted Butternut Squash recipe from Food.com.
Provided by Lori Mama
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and discard seeds of the squash.
- Clean out peppers
- Cube vegetables in small dice and place in large bowl.
- Peel and mince garlic and add to squash.
- Add the oil, rosemary, cheese, salt and pepper.
- Mix all together well and place in a greased baking dish.
- Bake uncovered at 350°F for 1 hour.
Nutrition Facts : Calories 222.3, Fat 9.6, SaturatedFat 3.5, Cholesterol 14.7, Sodium 265, Carbohydrate 28.9, Fiber 5.1, Sugar 6, Protein 8.9
MASHED MAPLE BUTTERNUT SQUASH
A tasty side dish:) its another Native American dish thats used as a side. such as if you make roasted duck it taste good with any bird:)
Provided by Chef Otaktay
Categories Native American
Time 34m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut squash in half, scrape out seeds and fiber. Chunk in 2" pieces.
- Boil or steam (steaming preserves its high amounts of vitamin C and A better) 20 minutes (boil) or 30 (steam) until tender.
- Cool slightly, and slip skin off pieces. Spoon flesh into blender, add remaining ingredients and process till smooth. Goes well with roast birds.
Nutrition Facts : Calories 109, Fat 2.1, SaturatedFat 1.3, Cholesterol 5, Sodium 315.1, Carbohydrate 24, Fiber 3.8, Sugar 6.8, Protein 1.8
ROASTED, MASHED BUTTERNUT SQUASH
Steps:
- Preheat the oven to 400°F.
- Cut the squash in half lengthwise through the stem. (Don't bother scooping out the seeds.) Rub the squash halves all over with olive oil and place each piece on a baking sheet, cut-side down. Roast for 25 minutes, then flip the squash and continue cooking until tender all over, another 10 to 30 minutes-you should be able to pierce the neck of the squash with a paring knife and meet very little resistance. Allow to cool, then scoop out the seeds and discard them. Use a spoon to scoop all of the flesh into a bowl and discard the skins. Coarsely mash the squash with a spoon or fork and season with salt. Packed in an airtight container, it will keep in the refrigerator for 3 to 4 days.
MASHED ROASTED BUTTERNUT SQUASH
Serve this comforting side dish with our Cider-Braised Pork Loin.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Line a baking sheet with parchment paper. Cut each squash in half the long way. Place cut sides down on baking sheet; roast until very tender, about 45 minutes. When just cool enough to handle, scoop out seeds. Spoon squash from tough skin into a bowl.
- Melt butter in medium saucepan over medium heat. Add shallots; cook until translucent, about 5 minutes. Season with ginger; add squash. Add stock; using a fork, mash squash to a puree. Add more stock as needed to adjust consistency. Season with salt and pepper, and serve warm.
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- Preheat the oven to 400°. In a bowl, toss the squash with the garlic, olive oil, rosemary and jalapeño and season with salt and pepper. Spread the squash mixture on a large baking sheet, cover with foil and roast for about 45 minutes, until tender. Uncover and roast until lightly browned in spots, about 45 minutes longer.
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