Winter Squash Mash Recipes

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MASHED WINTER SQUASH



Mashed Winter Squash image

Frozen cooked squash and a microwave make quick work of assembling this colorful side dish. Each creamy bite features the subtle blend of cinnamon, nutmeg and ginger.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 7

4 packages (12 ounces each) frozen cooked winter squash
1/2 cup packed brown sugar
1/4 cup butter, cubed
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger

Steps:

  • Place squash in a microwave-safe bowl. Cover and microwave on high for 7-8 minutes or until heated through, stirring after 5 minutes. Add the sugar, butter, salt, cinnamon, nutmeg and ginger; mix well., Microwave, uncovered, for 2-3 minutes or until heated through.

Nutrition Facts : Calories 119 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 359mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

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.

BUTTERNUT SQUASH MASH



Butternut Squash Mash image

The vegetable mash is rich in vitamin A and potassium, thanks to butternut squash.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 4

2 tablespoons extra-virgin olive oil
2 large butternut squashes, trimmed, peeled, seeded, and cut into 3/4-inch chunks
1 teaspoon coarse salt
Pepper

Steps:

  • Heat oil in a large pot over medium-high heat. Add squashes and salt. Cover, and cook, stirring occasionally, until partially tender, about 8 minutes (reduce heat if squash begins to brown). Add 1 cup water, cover, and simmer over medium-high heat until completely tender and water has mostly evaporated, about 15 minutes. Mash with a potato masher. Season with pepper.

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

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

WINTER SQUASH MASH



Winter Squash Mash image

Categories     Garlic     Vegetable     Side     Bake     Thanksgiving     Squash     Winter     Healthy     Thyme     Parsley     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Nonstick vegetable oil spray
2 tablespoons olive oil
1 2 3/4- to 3-pound kabocha squash, halved crosswise, seeded
6 tablespoons (3/4 stick) butter
2 garlic cloves, minced
2 1/2 teaspoons chopped fresh thyme
1 cup (or more) low-salt chicken broth
3 tablespoons chopped fresh parsley, divided

Steps:

  • Preheat oven to 350°F. Spray large rimmed baking sheet with nonstick spray. Drizzle 1 tablespoon olive oil inside each kabocha squash half and brush to coat. Place squash halves, cut side down, on prepared baking sheet. Roast until squash is very tender when pierced with knife, about 1 hour 10 minutes. Cool slightly. Scoop out squash flesh into bowl and mash until almost smooth.
  • Melt butter in skillet over medium-high heat until beginning to brown, about 2 minutes. Add garlic and thyme and stir 1 minute. Add butter mixture and 1 cup broth to squash and mash until smooth. Season generously with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Add more broth if desired and rewarm in microwave before continuing.)
  • Stir 2 tablespoons parsley into squash. Sprinkle squash with remaining 1 tablespoon parsley and serve.

ROASTED SQUASH MASH WITH GINGER PUREE



Roasted Squash Mash With Ginger Puree image

From pfaltzgraff.com. Instead of mashed potatoes why not mashed squash this time around? Use any variety of winter squash of your choosing. Easy!

Provided by COOKGIRl

Categories     Vegetable

Time 53m

Yield 6 serving(s)

Number Of Ingredients 7

2 1/2 lbs butternut squash (or similar)
1/2 cup milk or 1/2 cup heavy cream
2 tablespoons unsalted butter, softened
1 1/2 teaspoons freshly grated gingerroot, to taste
salt
fresh ground black pepper
garlic chives or fresh dill, for garnish

Steps:

  • Preheat an oven to 400 degrees.
  • Cut the squash in half lengthwise. With a spoon scoop out the seeds and discard. Place the squash cut side down in a shallow baking dish. Add 1 cup water.
  • Bake squash in the oven until tender and a knife can be easily inserted into the thickest part of the squash; 45 to 50 minutes depending on size.
  • Cool until it can be handled, approximately 15 minutes. Remove the skin and discard.
  • In a small saucepan over medium heat, melt the butter. Add the milk until the milk is hot, about 1 minute. Be careful not to burn! Stir in the grated ginger with a fork.
  • Place the squash in a bowl and mash with a potato masher until smooth.
  • Add the milk-ginger mixture to the mashed squash. Season to taste with salt and pepper.
  • Place in a serving bowl and serve immediately. Garnish with chives or dill, if desired.

Nutrition Facts : Calories 132.7, Fat 4.8, SaturatedFat 2.9, Cholesterol 13, Sodium 18.1, Carbohydrate 23.2, Fiber 3.8, Sugar 4.2, Protein 2.6

WINTER SQUASH CASSEROLE



Winter Squash Casserole image

Years ago, our vegetable garden kept us well-supplied all year long. Dad stored huge piles of potatoes and squash in the coldest part of the basement. In winter the squash was so hard. Mother sometimes used an ax to cut it into small pieces for cooking! Her hard work was worth it, because we really enjoyed this wonderful casserole! -Glendora Hauger, Siren, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients 10

6 cups mashed cooked winter squash
1/2 cup butter, melted
6 large eggs, lightly beaten
1 cup sugar
1/2 teaspoon salt
TOPPING:
3/4 cup packed brown sugar
1/3 cup butter, softened
1/3 cup all-purpose flour
1/2 cup slivered almonds

Steps:

  • In a large bowl, combine the first 5 ingredients. Pour into a ungreased 13x9-in. baking dish. , Combine topping ingredients and crumble over the top. Bake, uncovered, at 350° for 45 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 387 calories, Fat 20g fat (10g saturated fat), Cholesterol 147mg cholesterol, Sodium 294mg sodium, Carbohydrate 50g carbohydrate (39g sugars, Fiber 4g fiber), Protein 6g protein.

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