When it is in season, butternut squash makes a great side dish. Besides the typical butternut squash soup, it can be prepared in many ways. I enjoy making this as an alternative to mashed potatoes during the holiday seasons. Also, there is only so much soup I can take.
The natural flavours are sweet and I will often serve this with foods that are rich in flavours. By keeping the butternut squash mash simple, it doesn’t take away from the other dishes.
Like potatoes, the squash will need to be prepared and can be done in advance. Cut the butternut squash in half and scoop out the seeds. Place the squash cut-side down on a baking tray and bake for an hour at 350º. Once it has cooled enough to handle, you can scoop out the flesh.
Add salt, 1 Tbsp of butter and 1/2 C of milk. Use a masher to make a masked potato consistency. This can be kept in the fridge for a few days before serving. Another popular way to serve this is by adding some fresh sage.
In my household, adding cheddar cheese and baking also goes over well but I still have a soft spot for simple.
Butternut Squash Mash
1 medium butternut squash
1 Tbsp butter
1/2 C milk
1. Cut and deseed butternut squash.
2. Bake for an hour at 350º.
3. Carefully remove flesh from the squash.
4. Mash butter and milk with the butternut squash.
5. Salt to taste.
Protein 5.06 g