Description
This easy mashed butternut squash recipe offers a creamy, flavorful alternative to traditional mashed potatoes. Roasted to bring out the natural sweetness, then mashed with butter and warm spices like cinnamon and nutmeg, this dish is perfect as a comforting side for any meal.
Ingredients
Scale
Butternut Squash
- 4 pounds butternut squash (peeled, seeded, and cut into bite-size pieces)
Seasonings & Fats
- 2 tablespoons olive oil
- Salt and pepper (to taste)
- 1/4 cup butter
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground nutmeg (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and position the oven rack in the middle to ensure even roasting.
- Prepare Squash: Cut the butternut squash into quarters and carefully peel off the thick skin using a knife. Then, cut the squash into approximately 1.5-inch pieces for consistent roasting.
- Roast Squash: Spread the squash pieces on a large baking sheet. Drizzle with olive oil and season generously with salt and pepper. Toss the squash halfway through roasting for even browning. Roast for 25-30 minutes until the squash is very tender.
- Mash Squash: Transfer the roasted squash to a sturdy pot for stability. Add butter, ground cinnamon, and ground nutmeg. Using a hand-held potato masher, mash the squash thoroughly until smooth. Taste and adjust salt and pepper as needed.
- Serve: Once smooth and well-seasoned, transfer the mashed butternut squash into a serving bowl and serve warm.
Notes
- Roasting the squash before mashing intensifies its natural sweetness and flavor.
- Use a sturdy pot or bowl for mashing to avoid spills and provide stability.
- The cinnamon and nutmeg are optional but add a warm, cozy flavor to the dish.
- For a creamier texture, you can add a splash of cream or milk while mashing.
- This dish pairs well with roasted meats, poultry, or as a vegetarian main side.
