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  • Bettina Applewhite

Mashed Butternut Squash

Sometimes I just really need to liven up my side dishes. This mashed butternut squash is a great fall side dish that is easy to make. I make this for special occasions and weekday meals too.

Butternut squash is such a versatile vegetable. It's low in calories but high in nutrients like vitamins C, B vitamins and fiber. It's also has more potassium than a banana. It's simple to prepare and can go well in both sweet and savory dishes. It's a winter squash with a long shelf life if stored in a cool, dry spot.

Because of the ease of use and it's versatility, I keep butternut squash around all winter. I can add it to soups, pasta or use it as a side dish like in the recipe below.

Simply roast your squash. Scoop out the tender insides and mix with seasonings and butter. Enjoy with your favorite winter meals.

Mashed Butternut Squash

Serves 8


1 Small Butternut squash, cut in half through the stem, seeds removed

1 Tbsp Olive Oil

Salt & Pepper, to taste

2 Tbsp Butter

1 tsp Cinnamon

1/4 tsp Nutmeg

1/4 Cup Brown Sugar (light or dark)

  1. Preheat your oven to 425 degrees Fahrenheit. Place your butternut squash cut side up on a parchment lined baking sheet. Rub olive oil over the flesh of the squash. Roast for 1 hour or until flesh is easily pierced with a fork.

  2. Allow squash to cool slightly. Then scoop flesh into a medium bowl. Flesh should be easily mashed with a wooden spoon or potato masher. Add in butter, cinnamon, nutmeg, and brown sugar. Mix until completely incorporated. Serve hot and enjoy!


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