If you’re looking for a dynamic side dish with simple ingredients that’s also simple to make, look no further. This mashed winter squash is creamy, earthy and slightly sweet with a burst of cinnamon, and it couldn’t be more delicious.

I like to first roast the squash because roasting imparts a rich, sweet flavor that cannot be achieved by boiling. Plus, it’s easy to just slice the squashes in half, scoop the seeds out and throw them into the oven. Once they’re fork tender, let them cool a bit and scoop the flesh out into a bowl.

Then, add a bit of liquid (I like milk or stock), a drizzle of maple syrup and some cinnamon and salt. Beat until creamy, then top it off with a dollop of butter and let it melt in, if you’re feeling it.

It’s easy, scrumptious and good for ya’.

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Mashed Cinnamon Squash

  • Author: Julie Andrews
  • Prep Time: 10 mins
  • Cook Time: 45-60 mins
  • Total Time: 55-75 mins
  • Yield: Serves 6 1x
  • Category: Side Dish
  • Method: Roasting

Description

An easy and nutrient-packed winter side dish.


Scale

Ingredients

  • 2 small butternut squashes, halved and seeded
  • ΒΌ cup stock, broth or milk
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • ΒΎ teaspoon kosher or sea salt
  • 2 tablespoons butter (optional)

Instructions

  1. Preheat the oven to 400 degrees. Place the butternut squash on a baking sheet and roast 45-60 minutes or until fork tender. Let slightly cool.
  2. Scoop the butternut squash from the flesh and place in a medium mixing bowl. Add the stock, broth or milk, maple syrup, cinnamon and salt. Use a hand mixer on medium to beat until fluffy. Serve with butter on top (if using).

Notes

Cooking Tip: The flesh of 2 cooked butternut squashes should make about 4 cups of mashed squash.


Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 91
  • Sugar: 8g
  • Sodium: 161mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: squash, winter squash, butternut squash, side dish

29 Comments

  1. Shakeethia Ausberry on January 6, 2020 at 8:51 am

    Absolutely love squash and this recipe is a winner for my entire house! Even the grandbaby loves squash!!

    • Julie Andrews on January 6, 2020 at 9:29 am

      That’s amazing! It’s so nutritious and so delicious!

  2. Matt on January 6, 2020 at 2:03 pm

    Looks great.. i used to buy squash but have strayed from the path of squash wisdom…. thanks for the reminder!!!!! gonna try this

  3. Farhana Islam on January 8, 2020 at 8:52 am

    Love squash! I can taste how delish this dish would be

    • Julie Andrews on January 8, 2020 at 9:58 am

      Can’t go wrong with maple, cinnamon and squash. πŸ™‚

  4. Bryndy on January 8, 2020 at 10:43 am

    Do you roast them open side up or down?

    • Julie Andrews on January 8, 2020 at 3:55 pm

      You can do it either way – the cooking time will be similar. If you position the rack in the top half of the oven, I’d face them up and if you position the rack on the bottom half of the oven, I’d face them down. Either way the squash will get a bit more caramelized and sweet. πŸ™‚

  5. Cille on January 8, 2020 at 8:18 pm

    Are the seeds discarded?

    • Julie Andrews on January 8, 2020 at 8:24 pm

      Yep! You want to halve and scoop the seeds out before getting it in the oven.

    • Kayla on February 4, 2020 at 12:44 pm

      You can save the seeds and roast them for a snack or on a salad πŸ™‚

      • Julie Andrews on February 5, 2020 at 1:05 pm

        That’s a fabulous idea! Always up for adding crunch to a salad!

  6. Pamela Kerr on January 10, 2020 at 7:58 am

    Sounds wonderful and healthy too…Thanks for sharing this! I use pure maple syrup in my coffee and love this healthier option! πŸ™‚

    • Julie Andrews on January 10, 2020 at 10:03 am

      You’re very welcome! There are endless ways to enjoy winter squash. πŸ™‚

  7. Jenny Z on January 10, 2020 at 10:06 am

    I will definitely try this out. TY!

    • Julie Andrews on January 13, 2020 at 4:43 pm

      You’re welcome, Jenny!

  8. Jennifer Paquin on January 13, 2020 at 4:32 am

    My Mom has always made our squash this same way, it’s the best!

    • Julie Andrews on January 13, 2020 at 4:43 pm

      I totally agree, Jennifer! πŸ™‚

  9. Denise Staidl on January 13, 2020 at 4:11 pm

    This recipe is really good! Even without the salt!

    • Julie Andrews on January 13, 2020 at 4:43 pm

      Glad you enjoyed it, Denise!

  10. Brian Schneden on January 21, 2020 at 11:19 am

    looks good, but lots of carbs

    • Julie Andrews on January 21, 2020 at 2:29 pm

      It’s delish! And yes, winter squash is almost 100% carbohydrate, but it’s considered a complex carbohydrate, as it has fiber and many, many other beneficial nutrients (like vitamin A) that are very good for you!

      • Kathrine Scherrer on January 22, 2020 at 11:07 am

        I like to roast the seeds and use them for a crunchy topping.

        • Julie Andrews on January 27, 2020 at 8:57 am

          That’s such a great idea! They make a great snack, too.

  11. Alixandra Weimann on January 23, 2020 at 3:56 pm

    Super easy to make vegan, and incredibly delicious! Such a simple recipe that I’ll be making again soon. πŸ™‚

    • Julie Andrews on January 27, 2020 at 8:59 am

      Absolutely – hope you enjoy it! πŸ™‚

  12. Sue Carlson on January 27, 2020 at 5:02 pm

    I really enjoy your recipes. Since I am attempting a lower carb diet, I will try monkfruit rather than the syrup. I will also toast my butternut squash seeds – same as my pumpkin and acorn squash seeds.

    • Julie Andrews on January 27, 2020 at 5:34 pm

      That’s great to hear! Let us know how it turns out, Sue!

  13. Michelle Alexander on January 31, 2020 at 9:13 am

    this was delicious and easy!

    • Julie Andrews on February 3, 2020 at 7:57 pm

      So glad to hear you enjoyed it!

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