Roasted Mashed Butternut Squash Recipes

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MASHED ROASTED BUTTERNUT SQUASH



Mashed Roasted Butternut Squash image

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

2 small butternut squash (3 to 4 pounds total)
2 tablespoons unsalted butter
2 shallots, finely chopped
1/4 teaspoon ground ginger
1/2 cup unsalted chicken stock, preferably homemade, plus more if needed
Salt and freshly ground pepper

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.

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

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.

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.

MASHED BUTTERNUT SQUASH



Mashed Butternut Squash image

Mashed squash makes a versatile side dish throughout the fall and winter, since it goes with just about everything. It's perfect with roasted meats like duck, chicken or pork loin. Don't mash too much though - leave it on the chunky side.

Provided by David Tanis

Categories     dinner, lunch, side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 3

2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes
Salt and pepper
4 tablespoons butter

Steps:

  • Heat oven to 350 degrees. Put squash cubes in a shallow, wide baking dish. Season with salt and pepper and toss with hands to coat. Pour water in, to a depth of about 1 inch. Dot surface with butter and cover dish tightly with foil.
  • Bake, covered, until squash is tender, about 1 hour. Crush squash to a rough consistency with a potato masher or wooden spoon. Stir to incorporate cooking juices and check seasoning. May be prepared ahead and reheated.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 12 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 562 milligrams, Sugar 5 grams, TransFat 0 grams

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

MASHED BUTTERNUT SQUASH



Mashed Butternut Squash image

I've just recently found that I love winter squash and have been on the lookout for new recipes. This is adapted from a Barefoot Contessa cookbook (you can't go wrong with the Barefoot Contessa). It's a great fall recipe and would be a wonderful side dish at Thanksgiving. Preparation is very simple, just a little time consuming with the peeling and cutting of the squash.

Provided by Sherri35

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

2 medium butternut squash (4 to 5 lbs. total)
6 tablespoons unsalted butter, melted
1/4 cup packed brown sugar
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 cup half-and-half or 1/4 cup evaporated milk

Steps:

  • Preheat the oven to 400 degrees.
  • Cut off and discard the ends of the squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 3/4 inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt and pepper. Toss all the ingredients together and spread in a single layer. Roast for 30 minutes, or until the squash is very tender. While roasting, turn the squash once to be sure that it cooks evenly. Do not let it brown.
  • Transfer the squash and the pan juices to a large mixing bowl, and mix with an electric mixer until smooth. It should have the consistency of mashed potatoes.
  • Season to taste and serve hot. If the squash is too thick, thin it with milk, orange juice or water.

Nutrition Facts : Calories 320.5, Fat 13.1, SaturatedFat 8.1, Cholesterol 34.3, Sodium 314.1, Carbohydrate 53.8, Fiber 7.6, Sugar 17.2, Protein 4.2

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

MASHED MAPLE BUTTERNUT SQUASH



Mashed Maple Butternut Squash image

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

1 1/2 lbs butternut squash
1/4 teaspoon mace
1/4 teaspoon allspice
1 teaspoon ground cinnamon
1 tablespoon maple syrup
1/2 teaspoon salt
2 teaspoons melted butter

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

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