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’.Print
An easy and nutrient-packed winter side dish.
- 2 small butternut squashes, halved and seeded
- ¼ cup stock, broth or milk
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- ¾ teaspoon kosher or sea salt
- 2 tablespoons butter (optional)
- 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.
- 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).
Cooking Tip: The flesh of 2 cooked butternut squashes should make about 4 cups of mashed squash.
- 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