Simple Roasted Squash Mash Recipes

THE BEST MASHED BUTTERNUT SQUASH

Steps:

• Slice the ends off of the squash about 3/4 inch below the stem.
• Stand the squash upright on a clean kitchen towel. Use a sharp kitchen knife and slice it down the middle.
• Use a spoon to scoop out the seeds in each half of squash.
• Preheat the oven to 350 degrees F and spray a baking sheet with cooking spray.
• Place both halves of squash, cut side up onto the baking sheet. Brush each with olive oil and sprinkle with salt and pepper. Bake in the oven for 1 hour and 10 minutes, until fork-tender.
• Once the squash is cooked, remove it from the oven and let it cool until it is warm to the touch and can be handled. Scrape the flesh of the squash away from the skin and place it into a mixing bowl. Discard the skin.
• Mash up the squash using a potato masher or fork. Add in the butter, garlic, remaining olive oil, salt, and pepper, and mix. Pour in the milk or cream and lightly stir to combine. Top with the fresh chives and rosemary.
• Serve warm or at room temperature

EASY NO PEEL ROASTED BUTTERNUT SQUASH MASH

Steps:

• Pre-heat oven to 400 F.
• Wash and cut butternut squash in half lengthwise and scoop out seeds with a spoon.
• Place both halves face up in a deep baking tray lined with parchment paper (less clean up) and drizzle with olive oil and rub all over.
• Sprinkle with sea salt and pepper and flip butternut squash so the cut sides are now faced down and rub any left over oil on the top so it doesnt burn.
• Pour 1/4 cup of water around the squash so it steams and gets nice and tender without drying out.
• Roast in the oven for 45 min until fork tender and then turn butternut squash facing upwards and broil on high for 3-5 min until slightly golden brown for some extra flavour.
• Remove squash out of the oven and using a spoon or ice cream scoop remove all of the squash meat from the skin and place into a bowl for mashing.
• Add some organic or vegan butter, sea salt and pepper and mash well with a whisk or hand blender until fluffy and smooth.
• Optional: You can also sprinkle on some fresh thyme for flavour and a pop of colour.

ROASTED, MASHED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400°F.
• Cut the squash in half lengthwise through the stem. (Don't bother scooping out the seeds.) Rub the squash halves all over with olive oil and place each piece on a baking sheet, cut-side down. Roast for 25 minutes, then flip the squash and continue cooking until tender all over, another 10 to 30 minutes-you should be able to pierce the neck of the squash with a paring knife and meet very little resistance. Allow to cool, then scoop out the seeds and discard them. Use a spoon to scoop all of the flesh into a bowl and discard the skins. Coarsely mash the squash with a spoon or fork and season with salt. Packed in an airtight container, it will keep in the refrigerator for 3 to 4 days.

BUTTERNUT SQUASH MASH

Steps:

• Halve 1 large unpeeled butternut squash (about 3 pounds) and cut into thick wedges, discarding the seeds. Toss with olive oil and roast at 400 degrees F until soft, 35 to 45 minutes. Remove the skin. Puree the squash with 3 tablespoons butter; season with salt. Warm a few tablespoons of maple syrup with a pinch of cayenne pepper; drizzle over the mash.
• Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

MASHED ROASTED BUTTERNUT SQUASH

Steps:

• Heat oven to 400 degrees. Line a baking sheet with parchment paper. Cut each squash in half the long way. Place cut sides down on baking sheet; roast until very tender, about 45 minutes. When just cool enough to handle, scoop out seeds. Spoon squash from tough skin into a bowl.
• Melt butter in medium saucepan over medium heat. Add shallots; cook until translucent, about 5 minutes. Season with ginger; add squash. Add stock; using a fork, mash squash to a puree. Add more stock as needed to adjust consistency. Season with salt and pepper, and serve warm.

MASHED BUTTERNUT SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pierce butternut squash skin with a small knife and place cut-side down in a baking dish; pour in enough water for a depth of 1/2 inch. Cover dish with aluminum foil.
• Bake in the preheated oven until squash is tender, about 1 hour.
• Scoop squash into a bowl; add 3/4 cup sour cream, butter, brown sugar, cinnamon, salt, and pepper. Mash mixture using a potato masher or fork until smooth. Garnish with parsley and 1 tablespoon sour cream.

SIMPLE ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
• Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.