Mashed Butternut Squash
A delicious mash made with roasted butternut squash, garlic, butter, cream and herbs/spices.
Servings: 6 servings
Ingredients
- 1 butternut squash
- 2 Tablespoons olive oil
- 1/4 teaspoon rubbed sage
- 1/2 teaspoon dried thyme
- 2 cloves garlic
- 2 Tablespoons butter
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup heavy cream or half and half
- optional sprinkle of nutmeg
Instructions
- Preheat oven to 350 degrees F. Put the oven rack in the center of the oven.
- Cut the butternut squash in half lengthwise and scoop out the seeds.
- Lightly brush the cut sides with 2 Tablespoons olive oil, 1/4 teaspoon of rubbed sage, 1/2 teaspoon of dried thyme.
- Leave cut side up and cook in oven for 40 minutes. Add two garlic cloves to the pan with the squash, cover in oil and cook with the squash for 20-30 more minutes, until butternut squash is fork tender.
- Scoop out the flesh of the butternut squash and put into a large bowl. Squeeze the roasted garlic out and put on top of butternut squash. Add the butter, salt, pepper and cream to the bowl. Mash with a potato masher or with electric mixer, until desired texture is reached.
- Optional- add a sprinkle of nutmeg to the mash.
Notes
- The roasted butternut squash is ready to be taken out of the oven when you can easily stab it with a knife.
- Using fresh garlic balances the sweetness of the squash.
- Only use a pinch of nutmeg if you like that flavor. First taste the mash as is to see if you like it.
- You could add a bit more rubbed sage and dried thyme to the mash to taste. I didn't think it needed more but feel free to add more.
Nutrition
Calories: 167kcal | Carbohydrates: 15g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 135mg | Potassium: 456mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13554IU | Vitamin C: 27mg | Calcium: 71mg | Iron: 1mg