Mashed Butternut Squash

UPDATED! See below!

I love butternut squash, but don’t think I’ve ever mashed it before. Aside from being exceedingly simple, it has a lovely flavor — particularly if you enhance it with salt, pepper, and butter.

It’s also very good for you: 1 cup of squash cubes has only 60 calories and no fat (of course, adding butter changes all of that…) plus it provides 50-percent of the daily allotment of Vitamin C and 220-percent of the daily allotment for vitamin A.

Plus, the color is gorgeous; it livens up any entree you serve it with.

Mashed Butternut Squash

1 butternut squash, peeled and cubed
butter to taste
salt and pepper

In large saucepan of boiling salted water, cook squash for 20 minutes or until tender. Drain and return to pot. Mash with butter, salt and pepper. Serves 4.

UPDATE: Jenny’s mom (whom I don’t want to name because I don’t think she wanted her name published) recommends roasting the squash instead of boiling it. Just slice it in half, scoop out the seeds and “place squash in ungreased baking dish,131/2x9x2 inches. Season cut sides with salt and pepper;dot with butter or margarine. Pour water into dish to 1/4-inch depth; cover with aluminum foil. Bake in 400 degree oven 30 minutes or until tender.”

From there you can scoop out the now-soft flesh, mash and add butter, salt and pepper.

Thanks Jenny’s Mom!!!

Grade: A

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Categories: Grade Range: A- to A+, Sides, Vegetables, Vegetarian

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7 Comments on “Mashed Butternut Squash”

  1. November 9, 2006 at 9:15 am #

    My favorite!

  2. November 9, 2006 at 9:47 am #

    I had no idea how good it was either until I had some leftover from making the muffins. It’s fabulous!

  3. November 9, 2006 at 11:07 am #

    It’s also great with pasta. Raviolis,lasagna, mac and cheese, etc.

  4. November 9, 2006 at 3:24 pm #

    This couldn’t sound more appealing even if you wrapped it in bacon! well…

  5. November 10, 2006 at 2:00 pm #

    Ed said:try adding two tablespoons of maple syrup.

  6. November 10, 2006 at 9:54 pm #

    laura: I had trouble accessing your blog for the past few days. It’s been horrible. I’m rapt to be able to access you again! haha!I love butternut pumpkin. It’s so versatile and can be used in dips, soups, sauces and pasta dressings! The possibilities are endless! Cheers ❤

  7. October 22, 2009 at 12:30 pm #

    It also works great in the microwave. Slice it in half, scoop out the seeds, and then wet the inside. Put it back together inside a covered microwave safe dish. If you cut it jagged when you slice it in half, it will stay together well. Then microwave on high for 20 minutes for a large squash. You will have to adjust depending on the size of the squash and the size of the microwave.We traditionally use 2tbs of butter and 2tbs of brown sugar along with lots of pepper.

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