ROASTED MASHED BUTTERNUT SQUASH
Creamy, garlicky, and incredibly easy to prepare, this roasted mashed butternut squash is the perfect side dish.
Prep Time10 minutes mins
Cook Time1 hour hr
Additional Time10 minutes mins
Total Time1 hour hr 20 minutes mins
Course: Side Dishes
Cuisine: American
Keyword: butternut squash, mashed butternut squash, roasted butternut squash, squash
Servings: 4 servings, 3 cups
Calories: 342kcal
- 4 pounds butternut squash
- 1 tsp of salt
- A pinch of pepper to taste
- 1 tbsp of olive oil
- 3 garlic cloves optional
- 3 tbsp of butter
- 1/4 cup heavy cream 35%
- 5-6 sage leaves optional
Preheat your oven to 400 degrees Fahrenheit.
Cut the butternut squash in half. Scoop the seeds out.
Place your squash, face-up, on a baking sheet.
Drizzle with olive oil, season with salt and pepper.
Bake for 1 hour or until your knife pierce smoothly the thicker part of the squash.
Once out of the oven, give it a few minutes so you can handle it with your hands.
Scoop out the flesh and put it in a large mixing bowl.
Using a potato masher, mash your butternut squash until smooth.
Add the heavy cream, butter, and stir away.
Serve while hot.
Optional: In a pan, melt some butter and place a few sage leaves, cook until crispy. Crumble a few in the mash and use the other ones as a garnish.
Notes:
If you roasted some garlic, mash it on a small plate with a fork and add it to the butternut squash.
Alternatively, flavor with some fresh chopped herbs or dry ones.
Serving: 1 | Calories: 342kcal | Carbohydrates: 49g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 673mg | Fiber: 15g | Sugar: 9g