Mashed Butternut Squash

Golden butternut squash whips up nicely for this tasty and colorful side dish. You can make this dish several hours ahead; before serving reheat it in the oven at 325 degrees for 20 minutes
Mashed Butternut Squash
Mashed Butternut Squash

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    butternut squashes, about 4 lbs total weight halved lengthwise and seeded

  • 1/2

    cup fresh orange juice

  • 1/2

    cup half & half

  • 1/2

    teaspoon freshly grated nutmeg

  • 6

    tablespoons unsalted butter

  • salt and freshly ground pepper

  • SAGE OPTIONAL

Directions

Preheat the oven to 400 degrees lightly butter a rimed baking sheet Place the squash halves cut side down on the prepared baking sheet. Bake until the squash is easily pierced with a fork, about 40- 50 minutes. Let cool slightly, then scoop out the flesh, discarding the peel and transfer to a large bowl. Add the orange juice, half & half nutmeg, and 2 tablespoons butter. Season to taste with salt and pepper Mash with a potato masher or beat with an electric mixer until smooth. I add finely chopped sage to add more flavor the the squash. Just before serving add the remaining 4 tablespoons of the butter and cook until it turns golden brown about 3 minutes. Drizzle the butter over the squash. Serve hot.

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