Smashed Butternut Squash with Ginger 6 Comments

Oct 29, 2008

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.


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



Cook Time

1 hour


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

Spices Used


Other Ingredients Used

Butternut Squash


Beautiful color! It has to be delicious...

Alice, over 5 years ago

Just made a version of this with cinnamon and maple syrup and a tiny bit of butter. Delicious!

Amy Sherman, over 5 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 5 years ago

Yum, yum and so delicously healthy.

—Pat Alkins, over 4 years ago

It is looking delicious.Hm....

Asad, over 4 years ago

I am making this tomorrow!

—Anthony Plamondon, over 3 years ago

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