Mashed Butternut Squash

No holiday meal is complete without the classic side dish Mashed Butternut Squash. I would always have this at Thanksgiving and Christmas, but let's be honest here. This is a side dish that can easily be made any time of year, especially during the winter months. It's perfect with both turkey and chicken and satisfies those with a sweet tooth without any added sugar.

How to prepare the squash

Preheat your oven to 350 degrees. Slice the squash in half and remove the seeds. Drizzle the cut side of the squash with olive oil and season with salt and pepper. Place squash cut side down on a lined baking sheet and roast for 45 minutes or until fork tender. Then using a metal spoon, scoop squash out into a large bowl to mash. Alternatively you can boil cubed squash for 5-7 minutes but it can be more watery in texture and flavor. Roasted cubed squash is quicker, but due to the browned edges, it will have a lumpier texture. For the creamiest squash use the first method as described above.

Do you peel butternut squash

For this recipe you don't need to worry about peeling the squash. Instead once it is baked, you'll scoop out the squash with a metal spoon. This method gets the creamiest texture for the squash and is the easiest. Peeling squash can be a pain, so this recipe avoids all of that.

What to serve with Mashed Butternut Squash

Mashed butternut squash can be served with a variety of proteins. Classic combinations are chicken or turkey. However I also like having mashed butternut squash with sea scallops. You can serve with beef or fish, however the sweetness of butternut squash is best paired with poultry or scallops.

Make it a meal

• Oven Baked Garlic Rosemary London Broil
• Red Wine Braised Short Ribs
• Classic Steak Diane
• Lemon Pepper London Broil
• Braised Beef Brisket
• Lemon Chicken with rice and asparagus
• NY Strip Steak with Red Wine Sauce

Arya's Corner

My cat is a weirdo, but i wouldn't have it any other way

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