Butternut Squash Mash Recipes

Steps:

• Preheat the oven to 400 degrees.
• Cut off and discard the ends of the squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 3/4 inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt and pepper. Toss all the ingredients together and spread in a single layer. Roast for 30 minutes, or until the squash is very tender. While roasting, turn the squash once to be sure that it cooks evenly. Do not let it brown.
• Transfer the squash and the pan juices to a large mixing bowl, and mix with an electric mixer until smooth. It should have the consistency of mashed potatoes.
• Season to taste and serve hot. If the squash is too thick, thin it with milk, orange juice or water.

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.

Steps:

• Halve and seed 2 honeynut squash (or 1 small butternut squash). Rub all over with olive oil; season with salt and pepper. Roast cut-side down on a foil-lined baking sheet at 450 degrees F until tender, about 25 minutes. Scoop the flesh into a bowl and mash with 2 tablespoons butter and a pinch each of nutmeg, cayenne and salt. Sprinkle with chopped parsley and chives.

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.

Steps:

• Preheat oven to 375 degrees F.
• Toss squash with olive oil and sprinkle with salt and pepper.
• Spread on a baking sheet lined with aluminum foil.
• Transfer to oven along with whole potatoes and roast until tender, 30-40 minutes for squash; 45 minutes to 1 hour for potatoes.
• Stir squash cubes occasionally to avoid browning on sides.
• When fork-tender, split potatoes down middle and scoop out insides. Discard skins.
• Combine potatoes with squash in a bowl.
• Meanwhile melt butter with cream in a small saucepan. Pour mixture over vegetables.
• Add salt and pepper to taste and mash with a hand masher.

Steps:

• Place squash, potatoes and garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender., Meanwhile, in a dry small skillet, toast sesame seeds and cumin over medium-low heat 3-4 minutes or until aromatic, stirring frequently. Remove from heat., Drain squash mixture. Mash vegetables, adding cheese, butter, salt and pepper. Sprinkle with sesame seed mixture.

Steps:

• Heat oven to 350 degrees. Put squash cubes in a shallow, wide baking dish. Season with salt and pepper and toss with hands to coat. Pour water in, to a depth of about 1 inch. Dot surface with butter and cover dish tightly with foil.
• Bake, covered, until squash is tender, about 1 hour. Crush squash to a rough consistency with a potato masher or wooden spoon. Stir to incorporate cooking juices and check seasoning. May be prepared ahead and reheated.

Steps:

• Heat oil in a large pot over medium-high heat. Add squashes and salt. Cover, and cook, stirring occasionally, until partially tender, about 8 minutes (reduce heat if squash begins to brown). Add 1 cup water, cover, and simmer over medium-high heat until completely tender and water has mostly evaporated, about 15 minutes. Mash with a potato masher. Season with pepper.