Roasted Garlic Mashed Butternut Squash Recipes

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ROASTED, MASHED BUTTERNUT SQUASH



Roasted, Mashed Butternut Squash image

How to make mashed butternut squash to use in other recipes.

Provided by Lukas Volger

Categories     Squash     Fall     Winter

Yield Makes 2 to 3 cups mashed squash

Number Of Ingredients 3

1 medium butternut squash, 3 to 4 pounds, or other similar winter squash
Olive oil
Salt

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.

ROASTED GARLIC MASHED BUTTERNUT SQUASH



Roasted Garlic Mashed Butternut Squash image

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

3 small butternut squash (4-1/2 lb.), unpeeled
1 head garlic
1/2 tsp. olive oil
1/4 cup butter, cut up
1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA

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



Roasted Squash Mash image

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.

BUTTERNUT SQUASH MASH



Butternut Squash Mash image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Number Of Ingredients 0

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.

SIMPLE ROASTED BUTTERNUT SQUASH



Simple Roasted Butternut Squash image

Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy.

Provided by MChele

Categories     Side Dish     Vegetables     Squash

Time 40m

Yield 4

Number Of Ingredients 4

1 butternut squash - peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
2 cloves garlic, minced
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
  • Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

Nutrition Facts : Calories 176.8 calories, Carbohydrate 30.3 g, Fat 7 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 10.6 mg, Sugar 5.6 g

GARLICKY BAKED BUTTERNUT SQUASH



Garlicky Baked Butternut Squash image

The mild garlic flavor in this dish makes for a deliciously different treatment for butternut squash. -Anita Bukowski

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 7

2 tablespoons minced fresh parsley
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1 large butternut squash (3-1/2 pounds), peeled and cut into 1-inch cubes
1/3 cup grated Parmesan cheese

Steps:

  • In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat. , Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400° for 50-55 minutes or until squash is just tender.

Nutrition Facts :

GARLICKY ROASTED BUTTERNUT SQUASH



Garlicky Roasted Butternut Squash image

Make and share this Garlicky Roasted Butternut Squash recipe from Food.com.

Provided by elisechristiane

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

2 tablespoons minced fresh parsley
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 1/2 lbs butternut squash, peeled and cut into 1-inch cubes
1/3 cup grated parmesan cheese

Steps:

  • In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
  • Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.
  • Top with parmesan.

GARLIC ROASTED BUTTERNUT SQUASH



Garlic Roasted Butternut Squash image

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

1 large butternut squash
1 -2 red pepper
2 garlic cloves
1 teaspoon dried rosemary
1 cup fresh parmesan cheese (grated)
2 tablespoons oil
salt and pepper

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 BUTTERNUT SQUASH



Mashed Butternut Squash image

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

2 butternut squash, halved and seeded
1 cup water, or as needed
¾ cup sour cream
½ cup butter
1 tablespoon brown sugar
½ teaspoon ground cinnamon
salt and ground black pepper to taste
2 sprigs fresh parsley, or as desired
1 tablespoon sour cream

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

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