Mashed Roasted Butternut Squash is a savoury side dish that is perfect for holiday feasts, and just as good for everyday.
Sweet or Savory Mashed Butternut Squash?
Many of recipes you’ll find for butternut squash are sweet. They use maple syrup or brown sugar, and often, cinnamon, nutmeg and ginger. And those sweet butternut recipe variations are totally delicious in every way. However, if you want to make a savoury version for your Thanksgiving table, then this mashed roasted garlic butternut squash is perfect.
The Easiest Way to Prepare Butternut Squash
Roasting any vegetable brings out an elevated depth of flavour. Many recipes tell you to peel and cube the squash before roasting.
Peeling and cutting a raw squash can really be a pain, (in every way, because it can be dangerous if you aren’t careful). It’s a lot of work, and effort, so why do it? Instead, just pierce the squash in a few places, then put the whole squash in the oven and let it bake. When it’s finished roasting, it will be very easy to slice, remove the seeds, and scoop the flesh off of the skin.
It does take a little longer to roast the squash whole, but you’re saving time by skipping the peeling & chopping.
About Butternut Squash
Butternut is a winter squash that grows on a vine. Although it’s technically a fruit, we tend to treat his squash mostly as a vegetable. You can roast, stuff, saute, fry it, grill it, and use it in soups and casseroles.
In Austrailia and New Zealand it is sometimes called a butternut pumpkin. And butternut is quite similar to a mild tasting pumpkin. You can use butternut squash in place of pumpkin in most recipes.
Is Butternut Squash Good For You?
Butternut Squash is very nutritious. Not only is it low in calories and high in fibre. This squash has plenty of important vitamins and minerals, including Vitamins A, C, E, and B vitamins. And the minerals, folate, magnesium, potassium and manganese. In addition, it’s also a good course of iron and calcium. Get more nutrition info on butternut squash here: Butternut Squash Nutritional Info
What to Serve With Mashed Butternut Squash
Mashed Roasted Butternut Squash is perfect alongside roast chicken, turkey, or pork. It’s also delicious with scallops or salmon.
Want More Butternut Squash?
How to Make Mashed Roasted Butternut Squash
Roasted garlic, sage, and lemon team up to make this savoury Mashed Roasted Butternut Squash delicious. It's so easy to make but special enough for your holiday table.
- 1 tbsp olive oil
- 12 sage leaves
Preheat oven to 375°
Line a baking sheet with parchment or foil
Wash butternut squash, then peirce with a fork in several places
Cut the top off the head of garlic to expose the cloves .
drizzle the cloves with olive oil and wrap the head in foil
Put the squash, and garlic, on the baking sheet and bake for 45 minutes in center of oven
Remove garlic from oven, returning squash for 30 minutes longer, or until you can insert a knife easily at the thickest point
Squeeze garlic cloves into a large bowl and mash with a fork.
Remove squash from the oven, and slice in half, lengthwize
Scoop out and discard the seeds
Scoop the butternut flesh from the skin and add it to the bowl with the garlic
Add butter, lemon juice, dried sage, salt & pepper
With a potato masher, mash until blended and the consistency that you like
Serve hot, with optional sage garnish
In a small skillet, heat oil over medium high.
add sage leaves to the hot oil in a single layer
Fry for about 5 minutes, turning once, or until crisp
Remove leaves to a paper towel lined plate until ready to serve your butternut squash mash
This recipe can be made up to two days ahead, refrigerated, and reheated before serving.
If you like a smoother consistency for your mash, you can use an electric mixer instead of a potato masher.
This recipe can be made ahead and kept in the fridge, then reheated in the microwave when ready to serve.
This recipe serves 6 when there are other side dishes as well. If this will be the only side, it will serve 4.
If using the optional fried sage garnish, you can either crumble the crisped sage leaves over the dish, or leave them whole.