Mashed Butternut Squash

5 from 1 vote

Mashed Butternut Squash is a hearty side dish that is sweet, savory, and easy-to-make.

Prep Time10

Active Time45

preparing5

Course: Side Dish

Cuisine: American

Yield: servings

Calories: 176cal

Author: Melissa

Cost: $10

Materials

1 large Butternut Squash
2 cups chicken broth
2 Tbsp. brown sugar - divided
2 Tbsp. unsalted butter - divided
½ tsp. cinnamon up to 1 tsp.
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 one tablespoon of brown sugar and one tablespoon 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 salt and mix in
Sprinkle 1/2 up to 1 tsp. of cinnamon over the butternut squash. Only 1/2 if you want only a hint of cinnamon in the dish, up to 1 tsp.

Notes

*In response to a question, put only enough broth in the cavity to partially fill it. You don't want the broth spilling and taking the butter and sugar with it. You only want to have enough so that it soaks into the flesh along with the butter and the sugar

nutrition facts are only an estimate

Nutrition