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.
ROASTED SQUASH MASH
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
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.
YAM 'N BUTTERNUT SQUASH MASH
Make and share this Yam 'n Butternut Squash Mash recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl, whip all the ingredients together until fluffy Turn into a lightly greased oven proof dish Cover with tin foil and bake in a 350F degrees oven until heated through (15-20 Minutes).
Nutrition Facts : Calories 158, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 396.1, Carbohydrate 13.6, Fiber 2.1, Sugar 1, Protein 1
BUTTERNUT SQUASH & POTATO MASH
Some people like squash, some people like potatoes. Mash the two together and you've got true love. This is a great way to get kids to eat their veggies.-Jasmine Rose, Crystal Lake, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 193 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 450mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
SCOTT'S SWEET POTATO AND BUTTERNUT SQUASH MASHERS
Mashed sweet potato and butternut squash. This is a recipe that tastes great with no salt or sugar added and contains lots of fiber.
Provided by scottg
Categories Side Dish Vegetables Sweet Potatoes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Place the sweet potatoes and butternut squash into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
- Mash the sweet potatoes and butternut squash, then add cinnamon, nutmeg, and syrup. Mix until smooth.
Nutrition Facts : Calories 144.9 calories, Carbohydrate 35.6 g, Fat 0.3 g, Fiber 5.8 g, Protein 2.9 g, SaturatedFat 0.1 g, Sodium 53.1 mg, Sugar 7.1 g
SWEET BUTTERNUT SQUASH N' FRUIT
A nice, sweet side dish with squash and fruit, good with an autumn supper. Easy to make--most of my long instructions are just me rambling.
Provided by wickedaxeguitars
Categories Vegetable
Time 1h25m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the squash in half the long way and remove the seeds/guts. Rub the exposed flesh with a little olive oil. Place on a cookie sheet cut-side-up and bake at 350 until softened, usually between 30 and 60 minutes. Remove from oven and let cool.
- When the squash is cool enough to handle, there are two ways to go. If you are careful and do not damage the outer skin of the squash halves, you may use a squash half as a serving bowl, which looks pretty nifty. You should be able to use a melon baller to scoop out the cooked squash flesh. If you're not worried about saving the shell, just slice off the skin to get at the flesh. Cut the flesh into bite-sized pieces.
- Cut the apples into bite-sized chunks and combine with the squash pieces. (You need not skin the apples) Add the raisins and craisins. Melt the butter in a separate container and mix the remaining ingredients into the butter. Dump the liquid over the squash/apple mix and stir well to coat.
- Put into a pie pan or small casserole dish (or empty squash shell) and pop back into the oven for 10 or 15 minutes, just long enough to slightly soften the apples and allow the butter to soak through. Serve warm.
Nutrition Facts : Calories 520.7, Fat 16.3, SaturatedFat 9.9, Cholesterol 40.7, Sodium 134.9, Carbohydrate 100.8, Fiber 12.1, Sugar 54.2, Protein 4.8
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