Mashed Winter Squash Food

MASHED BUTTERNUT SQUASH

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.

MASHED YELLOW SQUASH

Steps:

• Slice and steam or boil squash until tender. Pour off any remaining water.
• Mash the squash slightly. In a medium size pot place mashed squash, onion, butter, milk, salt and pepper. Mix well and heat over a medium flame. Serve warm.

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.

MASHED WINTER SQUASH

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.

MASHED BUTTERNUT SQUASH

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.

MASHED BUTTERNUT SQUASH

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.

MASHED ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 375°
• Line a baking sheet with parchment or foil
• Wash butternut squash, then pierce with a fork in several places
• Cut the top off the head of garlic to expose the cloves.
• drizzle the cloves with olive oil and wrap the head in foil
• Put the squash, and garlic, on the baking sheet and bake for 45 minutes in the center of the oven
• Remove garlic from oven, returning squash for 30 minutes longer, or until you can insert a knife easily at the thickest point
• Squeeze garlic cloves into a large bowl and mash with a fork.
• Remove squash from the oven, and slice in half, lengthwise
• Scoop out and discard the seeds
• Scoop the butternut flesh from the skin and add it to the bowl with the garlic
• Add butter, lemon juice, dried sage, salt & pepper
• With a potato masher, mash until blended and the consistency that you like
• Serve hot, with optional sage garnish

MASHED BUTTERNUT SQUASH

Steps:

• Preheat oven to 350°F.
• Cut butternut squash in half lengthwise and scoop out the seeds.
• Lightly brush the squash with melted butter (reserve the rest for mashing). Sprinkle with spices and brown sugar if using.
• Place on a baking sheet cut side up and bake 1 hour or until very tender.
• Scoop out the flesh and place in a large bowl.
• With a hand masher or an electric mixer on low, mix until smooth. Pour in cream and melted butter to taste. Season with salt & pepper and serve.

WINTER SQUASH CASSEROLE

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°.

MASHED WINTER SQUASH

Steps:

• In a large saucepan, bring squash, leeks, and water to a boil. Reduce the heat and simmer, covered until the squash is tender, about 30 minutes. Drain well. Transfer the vegetables, nutmeg and VegiZest to a bowl and mash with a potato masher.

WINTER SQUASH MASH

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.