T’is the season for butternut squash. Squash is everywhere. Abundance of butternut squash means that a pound of squash is more affordable than potatoes. The next time you plan on making mashed potatoes consider swapping the potatoes with squash. You are in for a treat. First roast the butternut squash, then puree until soft, add a sprinkle of ginger, or cinnamon. You end up with a beautiful rich side that is bright, delicious and nutritious.
Smashed Butternut Squash with Ginger 6 Comments
Oct 29, 2008
Ingredients
| 4 | cups cooked squash or pumpkin, mashed |
| 2 | tablespoons unsalted butter |
| 1 | to 2 teaspoons of ground ginger (or any combination of nutmeg, cloves, cinnamon, and/or pepper, to taste) |
| 1 | teaspoon salt |
Serves
6
Cook Time
1 hour
Directions
Preheat oven at 350 degrees. Roast butternut squash until a fork goes through the flesh. About 40 minutes. With a spoon, scoop out the flesh and add butter, spices and salt. Blend until smooth in a food processor. Serve warm.
Filed Under
Vegetables, Side Dish, Vegetarian Recipes and Thanksgiving Recipes
6 Comments
“Beautiful color! It has to be delicious...”
—Alice, over 4 years ago
“Just made a version of this with cinnamon and maple syrup and a tiny bit of butter. Delicious! ”
—Amy Sherman, over 4 years ago
“Yum! This would be good with an egg white omelet, onions and goat cheese (of course)! I'm going to try it!”
—Corrinne, over 4 years ago
“Yum, yum and so delicously healthy. ”
—Pat Alkins, over 3 years ago
“It is looking delicious.Hm....”
—Asad, over 3 years ago
“I am making this tomorrow!”
—Anthony Plamondon, over 2 years ago