MASHED BUTTERNUT SQUASH
Mashed butternut squash is an easy, versatile, and healthy side dish you can pair with so many dishes. Savory, naturally vegan, and absolutely delicious!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 1h30m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 (of 6), Calories 109 kcal, Carbohydrate 17 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 407 mg, Fiber 3 g, Sugar 5 g
MASHED HUBBARD SQUASH
Make and share this Mashed Hubbard Squash recipe from Food.com.
Provided by Bev in NY
Categories Vegetable
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Pierce squash all around and place in large roasting pan in preheated oven and bake until soft enough to cut in half (about 30 minutes).
- Remove from oven, cut in half, remove seeds.
- Return to pan, placing cut side down, and add water or broth.
- Bake until soft (approx 30 minutes more).
- Carefully remove flesh from shell and place in appropriate sized mixing bowl.
- Mash, adding more or less butter and cream as needed.
- add salt and pepper to taste.
HUBBARD SQUASH CASSEROLE
I bought a Hubbard Squash at a local farmer's market and never had cooked one before. They told me it tasted like sweet potato, so I used seasonings that I like with sweet potato, and it does taste similar! You may have to adjust the sugar and cinnamon to your taste, or if you have an extra-big squash.
Provided by Sudie
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Cook squash; I halve it, remove the seeds, and do it upside down in the microwave in a pie plate, with 1/2 inch of water on the bottom of the dish.
- It takes about 10 minute.
- per half, depending on how big your squash is.
- When cool, pare off rind, and cut in chunks, placing in large bowl.
- Add butter, sugar, cinnamon.
- Mash with potato masher or hand mixer.
- Put puree in baking dish.
- Bake at 350 for 30 minutes.
Nutrition Facts : Calories 87.2, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.4, Sodium 56.5, Carbohydrate 5.1, Fiber 0.4, Sugar 4.5, Protein 0.1
MASHED WINTER SQUASH
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
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.
WINTER SQUASH WEDGES WITH GORGONZOLA BUTTER AND HAZELNUTS
Any winter squash variety will work-delicata, butternut, acorn, kabocha, etc.-and you don't need to bother peeling it, because most squash varieties have edible skins that become quite tender once cooked.
Provided by Andrea Bemis
Categories HarperCollins Dinner Fall Winter Side Vegetarian Butter Hazelnut Wheat/Gluten-Free Cheese Blue Cheese
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the Gorgonzola butter:
- In a medium-sized bowl, pound the garlic and a hefty pinch of salt with the back of a spoon until a paste forms. Add the butter and cheese and mix until well incorporated. Set aside.
- Make the squash:
- Heat a cast-iron skillet over medium-high heat and brush the squash wedges with a little melted butter. Add the squash to the skillet and cook, undisturbed, for a few minutes. Once the squash begins to brown up a bit, turn the wedges and continue to cook, turning them every few minutes, until they are tender, about 25 minutes. Season with a pinch of salt.
- Spoon a thin layer of the Gorgonzola butter onto a platter and top it with the squash. Sprinkle with the minced parsley, hazelnuts, and freshly ground black pepper.
HUBBARD SQUASH MASH WITH GORGONZOLA
Categories Vegetable Side Steam Thanksgiving Vegetarian
Yield side-dish servings
Number Of Ingredients 8
Steps:
- Cut Hubbard squash in half lengthwise. Remove seeds. Cut halves in half lengthwise, creating four wedges. With potato peeler, peel skin off wedges. Cut wedges into three chunks. In large pot with steamer insert, add 2-3 cups water and squash chunks. Steam on high heat for 45 minutes, adding 1 1/2 c. water every 15 minutes to replenish. Strain cooked squash and place in large bowl. Add butter, onion, salt, black pepper, cayenne pepper, and Herbes de Provence. Using a hand-held electric mixer, blend on low speed until smooth, approximately 4 or 5 minutes. Add gorgonzola and blend until just melted. Salt to taste, and serve.
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