Roasted Garlic Mashed Butternut Squash Food

MASHED BUTTERNUT SQUASH WITH YOGURT AND ROASTED GARLIC

Steps:

• Preheat the oven to 350°F/180°C.
• Cut the butternut squash in half lengthwise.
• Place the squash halves, flesh side up, in a roasting pan lined with parchment paper.
• Place the rosemary, sage, and thyme on the flesh of the squash, add a little pepper and drizzle with 1 tbsp. (15 ml) olive oil.
• Place the entire garlic bulb (with skin) on a piece of aluminum foil.
• Drizzle with 1 tsp. (5 ml) of olive oil. Close and tightly seal the aluminum foil over the garlic bulb.
• Cook the garlic in the preheated oven for 45 minutes and the squash for 60 minutes, or until you can easily pierce it with the tip of a knife.
• Upon removing the squash from the oven, remove and discard the herbs that covered it, and then scoop out its flesh with a spoon. Place in a food processor.
• Press the roasted garlic bulb with your fingers, then add its flesh to the squash.
• Add the yogurt and purée until smooth.
• Salt to taste and serve.

ROASTED, MASHED BUTTERNUT SQUASH

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

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.

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

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.

ROASTED SQUASH MASH

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.

GARLICKY BAKED BUTTERNUT SQUASH

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.

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.