Mashed Butternut Squash Recipe
Mashed butternut squash makes for the perfect side dish recipe on a fall dinner table! It's easy, smooth, creamy, and loaded with nutrients.
Servings: 4 servings
Roasted Butternut Squash (Halves)
- 1 butternut squash
- 1 tablespoon olive oil
- 1/4 cup melted butter or ghee
- salt and pepper to taste
Preheat your oven to 400 degrees Farenheit.
Cut the squash in half. Using a sharp knife, cut off the ends by 1/4 to 1/2 inch, slice it in half lengthwise, and scoop out the seeds with a spoon.
Brush olive oil onto the cut side of the squash. Use about 1 tablespoon of oil and brush evenly.
Season with salt, pepper, and any other seasoning you'd like.
Roast the halves. Place the squash cut side down on a baking sheet and roast for about 40-45 minutes. The cut edge should just start to caramelize.
Take the butternut squash out of the oven and let it cool. Then scoop out the insides into a mixing bowl.
Mash the butternut squash with a hand masher or electric beater.
Then, pour the butter into the mixture and continue mixing until creamy. Season with salt and pepper.
Scoop the mashed butternut squash into a bowl and garnish with rosemary or other herbs.
Calories: 217kcal | Carbohydrates: 22g | Protein: 2g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 109mg | Potassium: 660mg | Fiber: 4g | Sugar: 4g | Vitamin A: 20286IU | Vitamin C: 39mg | Calcium: 93mg | Iron: 1mg