Check the squash for doneness after 10 minutes.You can also prepare my roasted whole butternut squash if you prefer. Pro tip: Prep the butternut squash up to 3 days in advance or use store bought cubed butternut squash to save time.This mashed butternut makes the perfect holiday side dish served with slow cooker glazed ham or roast turkey.It makes a great side dish for Sunday dinner paired with roast chicken or boneless turkey breast.Serve it on busy weeknights alongside air fryer chicken breast or air fryer pork chops.There are so many delicious ways to serve this mashed butternut squash recipe! If you prefer a sweeter side dish, consider adding maple syrup or honey, ground cinnamon or orange zest for added flavor. Fresh herbs and savory spices are also great additions. This savory mashed butternut squash includes garlic, butter and freshly chopped chives. What brings out the flavor of butternut squash?īutternut squash has an amazing sweet, nutty flavor that pairs well with both sweet and savory ingredients. Simply mash or purée the boiled butternut squash with the other ingredients until smooth and it’s ready to eat! This savory mashed butternut squash recipe is super easy to make. They may be subbed with chopped parsley or your favorite fresh or dried herbs. The chives are completely optional, but I highly recommend adding them as they add freshness and mild onion flavor. Make this recipe dairy-free by subbing the butter dairy-free butter or coconut milk. This is a personal preference, and you can certainly replace the olive oil with milk or cream. I’ve prepared it with milk or cream, but I prefer this dish without the added richness. A bit of butter and olive oil adds nice buttery flavor and makes the texture of the mashed butternut nice and silky. It can be omitted to make this recipe low FODMAP. The garlic is boiled along with the butternut, so the flavor is much more mellow. Butternut squash is nice and sweet on its own, so I added fresh garlic cloves to the squash to make it nice and savory. See the recipe card below for more information. You can boil cubed butternut squash or roast a whole squash for this recipe. You can opt to purchase prepped squash, but it’s much more cost effective to do it yourself. This recipe takes 5 cups of cubed butternut squash, or a 2 1/2 lb. Thankfully when I was developing my post how to cut butternut squash, I made a purée out of my cubed squash and knew I had a new side dish! I have no idea why it took me so long to try mashing butternut squash because I’ve loved the velvety texture of my butternut squash soup for so long. The color alone is enough to make me happy, but the velvety texture and sweet, savory flavor is why I’ve been making this recipe time and time again lately. This Mashed Butternut Squash is my latest creation, and this dish has added plenty of pizzaz to our dinner table. My parsnip purée and mashed cauliflower recipes are lower carb and so delicious that I never get any complaints! Mashed potatoes and mashed sweet potatoes are tried and true family favorites, but over the years I’ve had a lot of fun experimenting with a wide variety of veggies to replace the potatoes. I’ve found that meals are a lot more exciting, however, if I simply change up the side dishes. It’s so easy to get into ruts when it comes to meals.
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