Mashed Butternut Squash
A bowl of Mashed Butternut Squash is a deliciously easy side dish, perfect for the holidays but simple enough for weeknights! With just 4 ingredients, this healthy vegetable is roasted to bring out its natural sweetness and mashes up super creamy!
Servings: 8
Calories: 98kcal
Ingredients
- 1 butternut squash
- 4 Tablespoons butter divided
- 1 Tablespoon brown sugar
- ½ teaspoon kosher salt
Instructions
- Wash the squash and cut it in half lengthwise. Scoop out the seeds with a portion scoop or spoon.
- Place on a baking sheet and smear each half of the squash with 1 Tablespoon of butter. Sprinkle evenly with salt and brown sugar.
- Roast at 375℉ for about 1 hour. Roasting time can vary depending on the size of the squash, anywhere from 45 to 90 minutes or more. You'll know it's done when the neck is soft when squeezed with tongs.
- Scoop the squash out of the peel and into a bowl. Mash with a potato masher and transfer to a serving bowl. Smooth the top a bit and dot with the remaining 2 Tablespoons of butter.
Notes
- Make Ahead - You can roast and mash your squash a day in advance. Then just warm in the oven in a baking dish, give it a stir to make sure it's hot, and dot the top with butter.
- Leftover Butternut Squash can be refrigerated or frozen and can be used in place of canned pumpkin for baking. Try it in Chocolate Pumpkin Muffins or Pumpkin Waffles.
- Butter Amount - Use as much or as little butter as you like. You'll need some butter when roasting, but then can add whatever amount you prefer when you are mashing and to garnish the top.
Nutrition
Calories: 98kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 195mg | Potassium: 334mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10141IU | Vitamin C: 20mg | Calcium: 48mg | Iron: 1mg