Roasted Squash Mash Recipes

ROASTED SQUASH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine squash, olive oil, garlic, and 1 pinch salt in a bowl; mix well. Place in a baking dish and cover with aluminum foil.
• Bake in the preheated oven until squash is soft, 45 to 60 minutes, depending on size of cubes.
• Combine panko with thyme, salt and pepper to taste, and butter. Distribute panko-butter mixture evenly on top of squash. Bake until topping is lightly browned, 10 to 15 minutes more.

MASHED BUTTERNUT SQUASH

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.

ROAST SWEET POTATO, SQUASH & GARLIC MASH

Steps:

• Heat oven to 200C/fan 180C/gas 6. Peel and cut the squash and sweet potatoes into chunks. Divide between 2 roasting tins with the garlic and red chilli. Toss with the oil.
• Roast for 45 mins. Halve and deseed the chilli, then chop. Squeeze out the garlic and mash everything together. Season and drizzle with oil to serve. Great with roast chicken, chorizo, blue cheese.

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, MASHED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400°F.
• Cut the squash in half lengthwise through the stem. (Don't bother scooping out the seeds.) Rub the squash halves all over with olive oil and place each piece on a baking sheet, cut-side down. Roast for 25 minutes, then flip the squash and continue cooking until tender all over, another 10 to 30 minutes-you should be able to pierce the neck of the squash with a paring knife and meet very little resistance. Allow to cool, then scoop out the seeds and discard them. Use a spoon to scoop all of the flesh into a bowl and discard the skins. Coarsely mash the squash with a spoon or fork and season with salt. Packed in an airtight container, it will keep in the refrigerator for 3 to 4 days.

ROASTED SQUASH MASH

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.

MASHED BUTTERNUT SQUASH

Steps:

• Preheat oven to 350°F.
• Cut butternut squash in half lengthwise and scoop out the seeds.
• Lightly brush the squash with melted butter (reserve the rest for mashing). Sprinkle with spices and brown sugar if using.
• Place on a baking sheet cut side up and bake 1 hour or until very tender.
• Scoop out the flesh and place in a large bowl.
• With a hand masher or an electric mixer on low, mix until smooth. Pour in cream and melted butter to taste. Season with salt & pepper and serve.

MASHED BUTTERNUT SQUASH

Steps:

• Place a rack in the center of your oven and preheat the oven to 350 degrees F. For easy clean up, line a rimmed baking sheet with parchment paper or aluminum foil.
• Wash and dry the squash. Trim off the top and bottom ends, then carefully slice it in half lengthwise. (No need to peel it.) Scoop out the seeds. Place it cut-side up on the prepared baking sheet.
• Brush the cut sides of the squash with 1 tablespoon of the olive oil and the maple syrup. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bake for 1 hour 15 minutes, or longer depending upon the size of your squash, until very tender and the squash pierces easily with a fork. Let rest until cool enough to handle.
• Carefully scoop out the flesh and place it in the bowl of a stand mixer or a large mixing bowl. Add the nutmeg, cayenne, milk, Parmesan, parsley, and remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mash the butternut squash, either by hand with a potato mixer, or with an electric hand mixer on low speed, or the paddle attachment of a stand mixer on low speed, until it is as smooth as you like (we leave ours a bit chunky). Taste and adjust the seasoning as you like. Enjoy hot.

EASY ROASTED BUTTERCUP SQUASH MASH

Steps:

• Put the whole squash in a Dutch oven. Cover with a lid. Roast in the oven about 45 minutes or until you can pierce easily with a large skewer. Remove and let the squash cool well enough to handle (can be slightly warm). Slice the squash in half, remove the seeds (discard), and scoop out the flesh. Discard the skin. Put in a bowl. Add the vanilla, sea salt, ricotta cheese and blend well into a creamy mixture. Put in a pie plate (about 9-10"). Smooth and swish the top of the creamy mixture. Drizzle on half of the maple syrup. Grate a healthy dusting of nutmeg. Add the Dead Sea Granola and drizzle with the remaining maple syrup. Serve room temperature or warm.

MASHED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Using a large chef's knife, carefully slice the squash in half. Use a spoon to scoop out the seeds. Brush the cut sides with the olive oil and sprinkle with kosher salt and pepper. Line a baking sheet with parchment paper, then place the halves cut side down. Bake the squash until tender when a fork is inserted into the thickest portion, about 45 minutes for a 3-pound squash and up to 15 minutes more for a larger squash.
• Carefully scrape the squash flesh from the skin using a fork. Try to scape off any stringy very bright orange from the top before using.
• Place the warm squash in a large bowl with the butter, dried sage and Parmesan cheese. Mash with a potato masher until smooth. Alternatively, you can place it in a food processor and puree until smooth, about 30 seconds to 1 minute (to make Butternut Squash Puree). Taste and add additional salt if necessary (depending on the amount you added when roasting). Serve warm; leftovers last refrigerated for up to 3 days.

MASHED BUTTERNUT SQUASH WITH MAPLE SYRUP

Steps:

• Preheat oven to 350°F (175°C).
• Cut the ends off the the squash then cut it in half lengthwise. Scoop out the seeds and place the squash on a baking sheet cut side up.
• Spread one tablespoon of softened butter on each cut side of the squash, then put one tablespoon of maple syrup into each cavity where the seeds were.
• Roast the squash for about an hour or until the flesh is very soft when pierced with a knife or fork.
• Take the roasted squash out of the oven and let it cool for 15-20 minutes or until it can be handled without being too hot.
• Once the squash is cool enough, scoop out the flesh with a spoon into a bowl. Add two tablespoons of butter, two tablespoons of maple syrup, and a pinch salt and mash everything together with a fork until the squash is creamy and there are no lumps.
• Serve the mashed butternut squash in a bowl with a pat of butter and more maple syrup drizzled over the top.