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.
EASY NO PEEL ROASTED BUTTERNUT SQUASH MASH
The easiest fluffy, sweet and buttery roasted butternut squash mash in 30 minutes no peeling needed!
Provided by Nikole Goncalves
Time 55m
Number Of Ingredients 5
Steps:
- Pre-heat oven to 400 F.
- Wash and cut butternut squash in half lengthwise and scoop out seeds with a spoon.
- Place both halves face up in a deep baking tray lined with parchment paper (less clean up) and drizzle with olive oil and rub all over.
- Sprinkle with sea salt and pepper and flip butternut squash so the cut sides are now faced down and rub any left over oil on the top so it doesnt burn.
- Pour 1/4 cup of water around the squash so it steams and gets nice and tender without drying out.
- Roast in the oven for 45 min until fork tender and then turn butternut squash facing upwards and broil on high for 3-5 min until slightly golden brown for some extra flavour.
- Remove squash out of the oven and using a spoon or ice cream scoop remove all of the squash meat from the skin and place into a bowl for mashing.
- Add some organic or vegan butter, sea salt and pepper and mash well with a whisk or hand blender until fluffy and smooth.
- Optional: You can also sprinkle on some fresh thyme for flavour and a pop of colour.
BUTTERNUT SQUASH MASH
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
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.
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.
SIMPLE ROASTED SQUASH MASH
A simple way to make roasted squash that tastes delicious with roasts of any kind or great on its own.
Provided by Christine Laliberte
Categories Side Dish Vegetables Squash
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place squash in the preheated oven and bake until easily pierced with a knife, 45 to 60 minutes.
- Cut baked squash in half lengthwise, remove seeds with a spoon. Remove meat from skin and place into a serving bowl. Mash squash with butter, brown sugar, cinnamon, and salt.
Nutrition Facts : Calories 258.2 calories, Carbohydrate 40.8 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 5.7 g, Protein 2.7 g, SaturatedFat 7.4 g, Sodium 385.7 mg, Sugar 15.5 g
ROASTED ACORN SQUASH AND GARLIC MASH
Provided by Marcela Valladolid
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Place the squash, cut sides down, in a glass baking dish. Place the baking dish into the oven and pour enough water into the baking sheet to fill halfway up the sides (this will help steam the squash so it doesn't dry out, making the flesh easier to mash). Place the foil-wrapped garlic directly on an oven rack. Roast the garlic and squash until very tender, about 1 hour. Cool slightly.
- Melt 1 tablespoon of butter in a heavy, small skillet over medium-high heat. Add the leeks and apple and saute until crisp tender, about 6 minutes. Season with salt, to taste.
- Scoop the cooled acorn squash flesh into a large bowl. Using a potato masher, mash the flesh until smooth. Unwrap the garlic and squeeze the roasted garlic flesh into the squash puree. Add the remaining 6 tablespoons of butter and mash. Stir in the thyme and season with salt, to taste. Place the mash in serving bowl and top with apple and leek saute.
ROAST SWEET POTATO, SQUASH & GARLIC MASH
Roasting root veg really brings out the flavour, perfect for this warm comforting mash
Provided by Good Food team
Categories Dinner, Side dish, Supper
Time 1h
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6. Peel and cut the squash and sweet potatoes into chunks. Divide between 2 roasting tins with the garlic and red chilli. Toss with the oil.
- Roast for 45 mins. Halve and deseed the chilli, then chop. Squeeze out the garlic and mash everything together. Season and drizzle with oil to serve. Great with roast chicken, chorizo, blue cheese.
MASHED BUTTERNUT SQUASH
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
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 WITH GINGER PUREE
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
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
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