Mashed Butternut Squash

Mashed Butternut Squash Recipe


  • 1 Butternut Squash
  • 2 cups of chicken broth
  • 2 Tbsp. brown sugar – divided
  • 2 Tbsp. unsalted butter – divided
  • 1 tsp. of cinnamon
  • 1/2 tsp. of salt


  1. Split the squash in half, and scoop the seeds out
  2. Place the 2 halves of squash with open cavities facing up, into a shallow baking dish
  3. Add, 1 T of brown sugar, and 1 T of butter into each cavity of the squash.
  4. Pour a little bit of the chicken broth into the cavities of the squash (amount will vary depending on the size of your squash, but 2-3 Tbsp. in each cavity should do the trick)
  5. Add the rest of the broth to the bottom of the baking dish
  6. Cover with foil, and bake at 400 degrees, for about 40 minutes, or until squash is fork-tender.
  7. Remove from oven, transfer the squash to a work surface to scoop out the cooked flesh, removing it from the outer skin
  8. Place the cooked squash into a large bowl
  9. Add the juices (broth) from the baking dish
  10. Mash the squash incorporating the broth in the pan with the squash
  11. Add the cinnamon and salt, mix in
  12. Serve, and enjoy!


  • *In response to a question – Put only enough broth in the cavity to partially fill it. You don’t want the broth spilling out and taking the butter and sugar with it. You only want enough, so that it soaks into the flesh along with the butter and the sugar. Yum!