Mashed Butternut Squash Recipe

Mashed Butternut Squash Recipe – A delicious recipe. Easy to make. Perfect for a fall side and holiday dinners with friends and family.

Mashed Butternut Squash Recipe

Recently my Sister-In-Law had us over for dinner. She made this delicious Mashed Butternut Squash in a way I’ve never had before. I knew I was not leaving there without that recipe.

I love sides recipes probably a little bit more than the main course. I have plenty of sides that I’ve published here on this blog like these Twice-baked Sweet Potatoes  and Mom’s Corn Souffle’ Recipe

Ingredients

• Butternut Squash
• chicken broth
• brown sugar – divided
• unsalted butter – divided
• cinnamon
• salt

How to make Mashed Butternut Squash

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

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 Here’s your handy dandy printable:

Mashed Butternut Squash

5 from 1 vote

Print Pin Rate

Course: Side Dish

Cuisine: American

Servings: 4

Calories: 176cal

Author: Melissa

Cost: $10

Ingredients

• 1 large Butternut Squash
• 2 cups chicken broth
• 2 Tbsp. brown sugar – divided
• 2 Tbsp. unsalted butter – divided
• 1 tsp. cinnamon
• ½ tsp. salt

Instructions

• Split the squash in half, and scoop the seeds out
• Place the 2 halves of squash with open cavities facing up, into a shallow baking dish
• Add, 1 T of brown sugar, and 1 T of butter into each cavity of the squash.
• 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)
• Add the rest of the broth to the bottom of the baking dish
• Cover with foil, and bake at 400 degrees, for about 40 minutes, or until squash is fork-tender.
• Remove from oven, transfer the squash to a work surface to scoop out the cooked flesh, removing it from the outer skin
• Place the cooked squash into a large bowl
• Add the juices (broth) from the baking dish
• Mash the squash incorporating the broth in the pan with the squash
• Add the cinnamon and salt, mix in
• Serve, and enjoy!

Notes

• *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

nutrition facts are only an estimate 

 

Nutrition

Serving: 8g | Calories: 176cal | Carbohydrates: 31g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 685mg | Potassium: 698mg | Fiber: 4g | Sugar: 12g | Vitamin A: 20122IU | Vitamin C: 39mg | Calcium: 115mg | Iron: 2mg

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