Mashed Butternut Squash
During the fall and winter when butternut squash are more plentiful at the grocery store and from farmer’s markets, we love to eat it in all sorts of ways. One of the ways that I make it is Mashed Butternut Squash, which both of my girls enjoy in its pure, plain form. And then I like to also repurpose it in all sorts of ways from an ingredient in tacos, smoothies, grilled cheese, and more. Yes, Mashed Butternut Squash is perfect for babies, but it’s also a healthy, nutritious, and naturally sweet veggie for toddlers and older kids. (It’s wonderful for Thanksgiving.) I love the flavor of roasted butternut squash best since it has a deeper flavor that’s almost caramelized. It adds extra flavor to the squash when it’s mashed, verses boiling it or steaming it, which can be a little bland. TIP: You may also like my Butternut Squash Baby Food Puree or my Butternut Squash Apple Soup.
Ingredients You Need
To make this Mashed Butternut Squash, which is roasted in the oven, you simply need:
Butternut squash: You can start with a whole squash from the grocery store or farmer’s market, or use pre-cut squash from the produce aisle to save a step. Olive oil: Extra virgin olive oil coats the squash so it cooks up without drying. Optional salt and spices: You can make this fairly mild or add in more flavor as you like.
You’ll also need a knife, veggie peeler, cutting board, and baking sheet pan to get this recipe going.
Step-by-Step Instructions
Here’s a look at the process for making this recipe. Scroll down to the bottom of the post for the full information.
How to Store
Store in an airtight container in the fridge for up to 5 days. Heat and stir to serve. You can also freeze mashed squash in an ice cube tray or reusable bag to use in a future week.
Best Tips for Success
Serve this as a simple dinner side dish. Spread a layer of mashed butternut squash onto quesadillas, tacos, or in grilled cheese, shown above. Add a few spoonfuls to a favorite smoothie. Blend together with plain yogurt and top with granola. Stir a spoonful or two into oatmeal or mac and cheese. Cook until tender when poked with a fork.
I’d love to hear your feedback on this recipe, so please comment below to share.
Butternut Squash Mac and Cheese (5-Ingredients)
Butternut Squash Oatmeal
Veggie Grilled Cheese Sandwich
Extra-Veggie Baby Pasta
This post was first published January 2017.
