Butternut Squash Mash

If you’ve ever tried to peel and cut up hard winter squash, you’ll appreciate how little effort this recipe requires.  There are so many variations and adjustments you can make to suit your needs.  I listed some ideas below to get you started.  I tried the recipe as both sweet and savory versions, which were fantastic each way.  This will definitely be making its way onto the table for Thanksgiving!

While this is a simple recipe, it does take time.  The good news is you can do most of the preparation the day before.  After mashing baked squash in a baking dish, cover and refrigerate.  Baking the squash from its refrigerated state will take about 40 minutes.  It goes down way too easily, so make sure you whip up enough!  I highly recommend roasting the seeds too.  They make a great topping for soups and salads, and taste crazy good by themselves as well!

Tasty Butternut Squash Mash Twists (can combine, mix and match to suit tastes):

  • Classic – Butter, sea salt, and pepper
  • Sweet – Maple syrup and cinnamon  (Add layers of marshmallows before baking if you’ve got to have a traditional Thanksgiving side)
  • Savory – Red pepper flakes, paprika, garlic, basil, sea salt
  • Creamy – Add splashes of milk or cream
  • Crunchy – Add roasted squash seeds and/or crumbled no-nitrate bacon

Recipe for Butternut Squash Mash

1 squash makes enough mash to fill a 1.5-quart baking dish.

Preheat oven to 400°F.  Place whole squash in a baking dish and bake for 1 hour.

Easy way to bake squash!

Let squash cool enough to handle, then slice skin and peel off.  The cooler the squash is, the easier the skin peels off.  Cut squash in half lengthwise and scoop out seeds (set aside if want to roast them later).

After removing skin, cut in half to scoop out seeds

Place squash in baking dish and mash

Mash squash in baking dish.

Mashed squash ready to bake

Bake at 350°F until edges pull away from dish.

To roast seeds:  Pour seeds into colander (use one with bigger openings so pulp can pass through) and separate pulp from seeds with the help of very warm running water from the sink.  If possible, soak seeds in water in a jar or container for at least 6 hours (I do this overnight).  Coat baking sheet with coconut oil.  Spread seeds on sheet and sprinkle with salt.  Bake for 20 minutes at 350°F (or before if you hear the seeds popping).

Baking squash and seeds (from 2 squash)

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